Spiced Cranberry Muffins

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon Far East Spain Blend
2 large eggs
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon lemon zest
1 cup milk
½ cup canola (or vegetable oil)
2 teaspoons vanilla extract
2 cups frozen cranberries (if using frozen do not thaw)
sugar for dusting the muffin tops (optional)

Instructions

Preheat oven to 425°F. Spray muffin pan with non-stick baking spray or use paper liners and set aside. In a large bowl, combine flour, baking powder, salt, and Far East Spain Blend. Whisk together and set aside. In a medium bowl, lightly whisk the eggs. Add sugar and brown sugar and stir to combine. Next, whisk in milk, oil, vanilla, and lemon zest. With a large spoon, slowly fold in wet ingredients into the dry ingredients. Be careful not to over-mix! Just slowly stir until barely combined (you will still see some flour lumps). Gently fold in cranberries. Batter will be lumpy. Spoon batter into muffin pan 3/4 full only (muffins will rise). Sprinkle muffin tops with sugar. Bake at 425°F for 5 minutes. Without taking the muffins out of the oven, reduce heat to 375° and bake for additional 22-23 minutes OR until an inserted toothpick comes out clean. Cool muffins in pan for 10 minutes before removing them.

*Toothpick test is best! Oven cooking times vary.

Recipe adapted from The Kitchen Snob