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Lemon Cranberry Muffins

Reviewed: Jul. 7, 2013
I changed a bunch of things, and they were delicious. Yup, I'm one of those people. First, I only had dried cranberries instead of fresh which it appears the recipe calls for. So I cut back the sugar to just a cup since dried can be sweeter than fresh. Next I didn't have fresh eggs so I used 2 Tablespoons of whole egg powder. Instead of adding 1/4 cup water to go with the dried eggs as I usually do, instead I added an extra 1/4 cup lemon juice. Not happy with just doubling the lemon juice, I set out to make sure the lemon flavor dominated. I zested two whole medium lemons. It was a LOT of zest. Also I subbed one cup of flour for whole wheat pastry flour. And I added a Tablespoon each of chia seeds and ground flax seeds. Just because I add them compulsively to everything. They were AMAZING. So incredibly lemony, but light and sweet. The only thing I would change is a little sprinkle of turbinado sugar or sugar in the raw on top before baking. And I'm thinking coconut oil would add something special too. Definitely would do the chia again, super yummy.
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