Wild Newfoundland Cranberry and Flax Muffins

In a large bowl, sift together:

2 ½ cups flour
¾ cup white sugar
4 teaspoons baking powder
½ tsp salt
¼ cup ground flax seed
1 tsp cinnamon
1 tsp ground cardamom
1 tsp freshly ground nutmeg

In a separate bowl whisk together until well combined

½ cup vegetable oil
1 tbsp finely grated lemon zest
1 ¼ cups soured milk
2 eggs
1 tsp vanilla extract

Add the mixture to the dry ingredients and fold in well. During the last few turns of folding add:

1 ½ cups fresh or frozen wild cranberries

Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients. Spoon batter into greased or paper lined muffin tins, sprinkle turbinado sugar evenly over the batter if desired and bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.

Cool on a wire rack. Makes 12-15 large muffins.