Monday, June 15, 2015

lemon cranberry muffins

I was cleaning out the freezer, and I noticed that I had some cranberries left over from Thanksgiving.  I hopped online and searched for cranberry muffins since it has been a while since I have made muffins.  I found this recipe for lemon cranberry muffins so I made them.  They were delicious so I am sharing them with you.  See the pattern?  LOL

lemon cranberry muffins
 {lemon cranberry muffins}

lemon cranberry muffins
 {those cranberries!}

lemon cranberry muffins

makes 24 muffins

2 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 cup sugar
1 lemon, zest and juice
1 cup fresh cranberries, halved
1 cup milk
1 egg
1⁄4 cup oil
  1. Preheat oven to 400.
  2. Stir flour, baking powder and salt together.
  3. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
  4. In a measuring cup, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
  5. Make a well in the dry ingredients and pour in the wet ingredients. 
  6. Stir until ingredients are moistened, then fold in the cranberries.
  7. Scoop into lined muffin cups, about 2/3 full, and bake 18-20 minutes, making sure that finished muffins pass the toothpick test.
  8. Enjoy!
I have to warn you that these are tart; everyone at work loved them, but they did mention that they were tart (don't expect anything too sweet from me ;o) )

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