• 2 cups all-purpose flour
• 1 cup firmly packed light brown sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. allspice
• 1/8 tsp. ground cayenne pepper
• 1 1/4 cups buttermilk
• 1/4 cup butter, melted
• 1 egg, yolk and white separated
• Zest of 1 lemon
• 1 cup fresh cranberries (washed) or frozen (thawed)
Heat oven to 205 °C (400 °F). Lightly grease a 12-cup muffin pan that’s roughly 6 centimetres (2.5 inches) deep. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, allspice and cayenne pepper and mix until evenly blended. In a small bowl, add buttermilk, butter, egg yolk and lemon zest, and beat until mixture is smooth. In a third bowl, whip up the egg white.
Make a well in the centre of the dry ingredients. Pour in the buttermilk mixture and stir with a fork until all ingredients are mixed together. Add egg white and cranberries. Pour the mixture into the muffin pan, filling each cavity 3/4 full. Bake until a skewered tooth pick co mes out clean, about 20 minutes. Remove the pan from the oven and let cool for 5 minutes. Using a knife, unstick the sides of the muffins and remove from pan.