Recipe: Lemon Cranberry Oat Muffins

My eyes were not even open this morning when I realized that I was drooling for a LEMON muffin. The craving persisted all morning so I started looking at a few recipes and almost made lemon bars just because of how amazing they taste. However, I knew it would be better to make muffins that we could eat not just for a snack but maybe even for breakfast tomorrow. yumm!

I took another recipe found on allrecipes.com and tweaked it to fit what I wanted, which worked out perfectly!

Batter:

• 1 cup quick-cooking oats
• 1-1/4 cup all-purpose flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup fat-free milk
• 2 tablespoons butter, melted
• zest & juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (I happened to have and therefore used fresh, washed and sliced in half)

Topping:

• 1/2 cup quick-cooking oats
• 2 tablespoons brown sugar
• 1 tablespoon butter, softened

Directions:

1. Combine the first five dry ingredients.
2. In a separate bowl, combine the eggs, milk, butter, lemon and vanilla; mix well. Add to dry ingredients just until moistened.
3. Fold in berries.
4. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Here I used my large silicone liners which worked so well and made 6 extra large muffins!
5. Combine topping ingredients; sprinkle over batter.
6. Bake at 400 degrees F for 20-25 minutes or until top is lightly browned and springs back when lightly touched.
7. Cool and serve!

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