Freshly baked muffins are a wonderful way to start a special breakfast or brunch.

With the holiday season in full swing, cranberries are an ingredient that will be showcased in a number of different ways on both the sweet and savoury side.

These tart berries are delicious in baked goods and my recipe this weekend features them in a muffin along with lemon juice and zest.

Almonds get sprinkled on the muffins before baking along with a light dusting of sugar.

To save time, have your dry ingredients mixed the night before so that final assembly in the morning goes quicker.

CRANBERRY LEMON MUFFINS

Ingredients:

2 cups (500ml) all-purpose flour

3 tsp. (15 ml) baking powder

1/2 tsp. (2 ml) salt

1 cup (250 ml) sugar

1/2 c. (125 ml) softened butter

2 eggs

1 cup (250 ml) milk

1 tbsp. (15 ml) lemon juice

1 tsp. (5 ml) lemon zest

1 cup (250 ml) fresh or frozen cranberries coarsely chopped

1/3 c. (75 ml) sliced almonds

sugar for dusting

Directions:

1. In a large bowl, combine the flour, baking powder and salt. Set aside.

2. In another bowl, beat the sugar and butter until pale. Beat in eggs one at a time. Gradually add milk, and lemon juice.

3. Fold the dry ingredients into the moist ingredients until just combined. Fold in the cranberries.

4. Fill paper-lined muffin cups two-thirds full. Sprinkle with almonds and sugar.

5. Bake at 375 F for 18- 20 minutes or until a toothpick comes out clean. Cool for about 5 minutes before removing from pan to a wire rack.

Makes 12