February 6th, 2016
Blanch dried cranberries in a pot of boiling water 5 minutes. Drain and let cool.
Preheat oven to 200°C (400°F).
In a large bowl, sift together flour and baking powder. Add remaining dried ingredients, cranberries and lemon zest, then mix well.
In another bowl, combine milk and lemon juice. Leave to rest a few minutes. In a small bowl, prepare garnish by combining all the ingredients and set aside.
Make a well in the center of dried ingredients, then add in melted butter and beaten egg. Pour in curdled milk and mix.
Fill 8 large muffin molds with dough and top with garnish. Bake in oven around 20 minutes or until muffins are firm to the touch. Let cool before unmolding.