CRANBERRY LEMON MINI MUFFINS
Steps:
- 1. Preheat oven to 350°F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. 2. In a separate bowl, stir together the dry ingredients and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then lemon juice with the vanilla extract. Beat just until smooth. 3. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. 4. Spoon the batter into the prepared pan topping each muffin with a small sprinkle of the turbinado sugar. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.
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[email protected]I'm not a big fan of lemon, but I really enjoyed these muffins. The cranberry flavor really balanced out the lemon.
Jam shahid Jamshahid
[email protected]These muffins were easy to make and turned out really well. I'll definitely be making them again.
Glenda Siltakuah Gongilo
[email protected]I made these muffins for my friends and they all loved them. They're the perfect size for a quick snack or breakfast.
Maulidi Abduli
[email protected]These muffins were a bit too dense for my taste, but the flavor was good. I think I'll try using a different muffin recipe next time.
ABC Acount
[email protected]I love the combination of lemon and cranberry in these muffins. They're the perfect treat for a winter morning.
Mohsin Rna
[email protected]These muffins were a bit dry, but the flavor was good. I think I'll try adding some more butter or oil next time.
Kaya Elliott
[email protected]I made these muffins for a bake sale and they sold out in minutes! Everyone loved them.
Creater Girl
[email protected]These muffins were a little too sweet for my taste, but my kids loved them. I think next time I'll use less sugar.
nati hassen
[email protected]I'm not a big fan of cranberries, but I really enjoyed these muffins. The lemon flavor really balanced out the tartness of the cranberries.
Wendy O'Bryant
[email protected]These muffins were easy to make and turned out really moist and fluffy. The lemon and cranberry flavors were a perfect combination.
Bivuti Luitel
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved them.
Amani Turner
[email protected]These muffins were a little too tart for my taste, but my husband loved them. I think next time I'll use less lemon juice.
Sulley Anotse
[email protected]I wasn't sure how the lemon and cranberry flavors would go together, but I was pleasantly surprised. These muffins were delicious!
Md Shaalam
[email protected]These muffins were easy to make and turned out perfectly. I'll definitely be making them again!
Keith Bicklein
[email protected]I love that this recipe uses fresh cranberries. It gives the muffins a really bright, festive flavor.
Mahluleli France
[email protected]These muffins were a hit with my family! They were light and fluffy, with a perfect balance of tart and sweet. The lemon and cranberry flavors really complemented each other well.