LEMON-CRANBERRY MUFFINS
I made these for my Dad for Father's Day this year. The recipe comes from Allrecipes.com. They're good, but I think mine need a little something extra. The recipe calls for lemon-extract, but I didn't have any, so instead I used the zest of one lemon, plus the juice from half. Still a little lacking in lemon flavour, so I think I'll make a lemon glaze to brush on top before I give them to him! I also omitted the almonds, as I was trying to make them as close to the muffins he buys on the road as I could! Not overly sweet.
Provided by KT_Z4571
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
- FIll paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 268.3, Fat 12.4, SaturatedFat 2, Cholesterol 38.1, Sodium 209.9, Carbohydrate 35.4, Fiber 1.3, Sugar 17.2, Protein 4.5
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Mirajul Islam nadim
[email protected]I love the combination of lemon and cranberry in these muffins. They're so refreshing and delicious.
jahangir Uddin
[email protected]These muffins are the perfect addition to any brunch or breakfast menu.
Swifty
[email protected]I've made these muffins several times now, and they're always a hit with my family and friends.
Rahamat Ullah
[email protected]These muffins are a great way to use up leftover cranberries.
Marvellous Ifeadike
[email protected]I like to add a little bit of lemon zest to the muffin batter. It really enhances the lemon flavor.
Richard Agu
[email protected]I've made these muffins with both fresh and frozen cranberries, and they're always delicious.
Muhamadi Lukwago
[email protected]These muffins are perfect for a quick breakfast or snack. They're also great for packing in lunches.
Christian Russell
[email protected]I love the way the muffin tops browned in the oven. They made my kitchen smell amazing while they were baking.
Jeannette Sigala
[email protected]These muffins are a great way to start the day. They're light and fluffy, with just the right amount of sweetness.
Jentry Bain
[email protected]I've tried many lemon cranberry muffin recipes, but this one is by far the best. The muffins are always moist and fluffy, and the lemon and cranberry flavors are perfectly balanced.
How to Use
[email protected]These muffins are so moist and flavorful. I love the way the lemon and cranberry flavors complement each other.
Aamir Sunil
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Bisshawnath B2k
[email protected]These muffins are the perfect combination of sweet and tart. The lemon and cranberry flavors really shine through.
baltrus dofke123
[email protected]I love how easy these muffins are to make. I can whip up a batch in no time, and they're always a hit with my family and friends.
Bright Pakistan
[email protected]The muffins were easy to make and turned out perfectly. The lemon and cranberry flavors were well-balanced, and the muffins were moist and fluffy.
Alice Kanyunyuzi
[email protected]I've made these muffins several times now, and they're always a crowd-pleaser. They're perfect for breakfast, brunch, or a snack.
Mouxliasmeni patata
[email protected]These muffins were a hit! They were so moist and flavorful, and the lemon and cranberry flavors complemented each other perfectly. I loved the way the muffin tops browned in the oven, and they made my kitchen smell amazing while they were baking.