Perhaps you have a few frozen cranberries leftover in your freezer. If this is the case, I recommend you put them to good use this weekend by making Lemon-Cranberry Muffins. This recipe, originally from Eating Well Magazine (by far my favorite food magazine) is easy to make and delicious. I also like that it calls for white whole-wheat flour, so if you regularly substitute white whole-wheat for all-purpose, you won’t have to worry about changing a thing. (If you’re confused about what I’m writing about here, check out this post about the various types of wheat flours and what each one is best used for.)
Click here for the recipe & more photos taken by other people!