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| Lemon Cranberry Muffins Recipes |
- PREP 10 mins
- COOK 20 mins
- READY IN 35 mins
Ingredients
Original recipe makes 12 muffins
- 2 cups all-purpose flour
- 1 1/4 cups white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 3/4 cup milk
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup cranberries, halved
- 1/3 cup toasted slivered almonds
Directions
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
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