Cranberry Muffins

(From 750 Best Muffin Recipes by Camilla V. Saulsbury)

Makes 12 muffins. Preheat oven to 400F (200C).

In a large bowl, whisk together:

- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp/ 2ml salt

Beat:
- 2/3 cups/ 150ml granulated sugar
- 1/4 cup/ 60 ml melted unsalted butter
- 2 tsp finely grated lemon zest
in a large bowl using an electric mixer on medium-high speed, beat the sugar and butter until fluffy.

Add:
- 1 eggs
one at a time. Beat until fluffy and pale yellow.

Beat in:
- 1 tsp vanilla extract
until well-blended.

With the mixer on low speed, beat in egg mixture with:
- 2/3 cup/ 150ml milk
until well-blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in:
- 1 cup/ 250ml coarsely chopped fresh cranberries

Divide batter equally among prepared cups.

Bake in preheated oven for 17 to 22 mins until tops are golden and a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack (out of the oven) for 5 minutes, then transfer to the wire rack to cool.

Note:
- Bake on the middle rack of the oven
- Fill the muffin cups only almost to the full level
- Never overmix the muffin dry and wet ingredients