Cranberry lemon muffins

Oh how I've missed preparing new recipes, I hope you'll all forgive me for not posting lately.

I was watching a show in which they made delicious looking cranberry muffins, sadly their recipe called for certain ingredients that i didn't have on hand, so I improvised and came up with these little gems, here's what you'll need:

(makes 12 very large or 24 small)

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

2 eggs

1 cup kosher milk or almond milk
1/2 cup vegetable oil
1/2 teaspoon lemon zest

1 tbsp lemon juice

1 cup fresh or frozen cranberries, halved (reserve for later)

1/4 tsp salt (reserve for later)

2 tsb icing sugar (reserve for later)

Topping

1/3 cup oatmeal

1/3 cup packed brown sugar

1/3 chopped walnuts

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and lemon zest and juice. Stir into dry ingredients just until moistened and here's the magic trick, let the batter rest for 30 minutes, this will help the muffins rise higher. Also, in a small food processor, add the cranberries with 1/4 tsp of salt and 2 tbsp icing sugar and pulse a few times. You still want large pieces of fruits, so only a few pulses are necessary. After the batter has rested, fold in the cranberries, fill in your paper-lined muffin cups 2/3 full and sprinkle with the topping that mixed in a bowl.

Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.