Lemon Cranberry Muffins
Ingredients
- 1/2 cup plus 2 tablespoons sugar, divided
- ¾ cup nonfat plain yogurt
- ⅓ cup canola oil
- 1 large egg
- 3 teaspoons freshly grated lemon zest, divided
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole-wheat flour (see Note)
- ½ cup cornmeal, preferably medium or fine stone-ground
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)
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