Prepare Lemon Zest:

• Preheat the oven to 210°C (410°F). Zest a fresh lemon, rubbing it against a zester. Combine the granulated sugar and lemon zest in a clean bowl and rub them together for about a minute to release the natural oils. You can also substitute with orange zest if preferred.

Combine Dry Ingredients:

• In the same bowl, add the all-purpose flour, salt, and baking powder. Mix well to combine all the dry ingredients.

Prepare Wet Ingredients:

• In a separate bowl, beat one egg and set aside half of it for another recipe. Add the remaining half egg and one more whole egg to the dry ingredients. Then, add sunflower seed oil and milk.

Mix Together:

• Mix all the ingredients together until just combined, being careful not to over-mix to keep the muffins light and fluffy.

Add Chocolate and Cranberries:

• Gently fold in the white chocolate and frozen cranberries.

Bake the Muffins:

• Spoon the muffin batter into a muffin tin, filling each cup about ¾ full. Bake in the preheated oven for about 17 minutes or until a toothpick inserted into the center comes out clean.