1)First step, lemon zest

1. Start by preheating the oven at 210 C – 410 F.
2. Choose a fresh lemon and make sure to clean it throughly, dry and zest it. You can use a zester and rub the lemon against it. Then collect all the zest.
3. In a clean and dry bowl pour in the granulated sugar and the lemon zest, rub them together using your fingers for about a minute so the lemon can realize all the natural oils. You can use orange zest instead.

2)Second step, Dry ingredients

1. To the same bowl you can add the all purpose flour, salt and baking powder. Mix them until all the ingredients are fully incorporated.

3)Third step, eggs

1. In a separate bowl crack one egg and beat it with a whisk, separate half of it and store it in the fridge to use for another recipe. The half that’s in the bowl add one more egg to it so you have one and a half. Add the eggs to the bowl where you have the dry ingredients.
2. Add the vegetable oil / sunflower seeds oil/ whatever oil you wanna use and milk.

4)Forth step, mix

1. Mix all the ingredients making sure you don’t over mix the batter or it will make the muffin dense.

5)Fifth step, extra ingredients

1. You can now add the frozen cranberries and white chocolate chips. Combine using a spatula.

6)Sixth step, muffin tin

1. Grease your muffin tin, add the muffin liners and fill them to the top with the batter. You can sprinkle some granulated sugar on top for some extra sweet crunch.

7)Seventh step, Bake

1. Bake the white chocolate cranberry muffins at 210 C – 410 F for about 13 minutes ( they should rise ) and then lower the oven temperature to 170 C – 340 F and cook for about 3 to 4 minutes or until they are fully cooked.
2. To check if they are fully cooked insert a wooden toothpick on the center. If you see wet crumbs then it’s ready but if you see wet batter it needs longer time in the oven. All ovens work different so they always take different time to bake!