Lemon Cranberry Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 lemon, zest of
1 lemon, juice of
1 cup fresh cranberries, halved
1 cup milk
1 egg
1/4 cup oil

Preparation

Preheat oven to 400\u00b0F.
Stir flour, baking powder and salt together.
In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
I have no idea how long these take in a 12-cup pan.