Ingredients
1 cup fresh cranberries, quartered8 tablespoons sugar, divided1-3/4 cups all-purpose flour2-1/2 teaspoons baking powder1/4 teaspoon salt1 large egg, room temperature3/4 cup whole milk1/3 cup vegetable oil1 teaspoon grated lemon zest, optionalCinnamon sugar
Preparation
Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.
In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar.
Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
