Healthy Lemon Cranberry Muffins

I was going to name these muffins "The best muffins on the face of the earth" but I thought Lemon Cranberry muffins was a more descriptive title. Seriously though, these muffins are amazing. It's like all of the sweet, tart and fresh flavors of Spring came together in this little muffin for a perfect combination that will delight your senses. AND there is no sugar, but through the honey they are perfectly sweet. Anyways, if you actually want to taste spring, I encourage you to try this muffin. They are wonderful!

Ingredients
Adapted from Cooking Books
Originally from Canyon Ranch Cooking

3/4 cup whole wheat flour

3/4 cup all purpose flour

1/4 cup agave nectar (I pretty much knew I would not find this in any of my local stores, so I used Honey instead. It worked perfectly!)

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg, lightly beaten

2/3 cup non-fat milk

2 tablespoons melted butter

3/4 cup fruit, diced if needed (I used dried cranberries. In addition, I am going to use a full cup next time because I love me some cranberries!)

1/2 teaspoon grated lemon zest (I used the zest of half a lemon)
Juice of half a lemon (I added this)
Directions

Pre heat oven to 350 degrees and oil your muffin tin or use paper liners.

Mix the flours, baking powder and salt in a medium-large bowl.

In another medium bowl, whisk together the egg, milk, honey, juice of half a lemon and butter until well combined.

Pour the wet ingredients over the dry and add the cranberries and lemon zest. Fold everything together until just combined.

Fill muffin cups 2/3 of the way full and bake for 20 minutes. Halfway through cooking, rotate the pan. You might want to keep an eye on them after 15 minutes... make sure a toothpick inserted into the muffin comes out dry. Cool slightly and move to a wire rack.

The original recipes yields 7 muffins, however I got 12. I do make smaller muffins though, because I don't want anything too filling in the morning!

Enjoy!