LEMON CRANBERRY MUFFINS
Steps:
- Directions 1. 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. 2. 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.
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Brent Jensen
[email protected]These muffins were delicious! I made them for a brunch party and they were a huge hit. Everyone loved the combination of lemon and cranberries.
Brandon Mcrae
[email protected]I loved these muffins! They were so easy to make and they turned out perfect. The lemon and cranberry flavors are a perfect combination.
Jose pacheco
[email protected]These muffins were a bit too dry for my taste. I think I would have preferred them with a bit more moisture.
Malik Karim
[email protected]I'm not a big fan of cranberries, but I really enjoyed these muffins. The lemon flavor is really strong and the cranberries add a nice tartness. They're also really moist and fluffy.
Ta Lawanf
[email protected]I made these muffins for a party and they were a huge success! Everyone loved them. They're so light and fluffy, and the lemon and cranberry flavors are perfect together.
Dead Pool
[email protected]I've made these muffins several times now and they're always a hit! They're so moist and flavorful. I love the combination of lemon and cranberries.
Dual Lipa
[email protected]These muffins were easy to make and turned out perfect! I love the tartness of the cranberries and the sweetness of the lemon. They're the perfect muffin for a quick breakfast or snack.
Kill A gil
[email protected]I'm not a fan of cranberries, so I substituted blueberries instead. The muffins were still delicious!
CHACHO Pool
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as delicious as the regular version.
Shamim Bepari
[email protected]These muffins were a bit too sweet for my taste. I think I would have preferred them with less sugar.
Sweet Mira
[email protected]I love the combination of lemon and cranberries in these muffins. They're so light and fluffy, and the perfect treat for a morning snack or afternoon pick-me-up.
Ronaldo Winstanley
[email protected]These muffins were delicious! I made them for my kids' school bake sale and they were a huge hit. They were gone in minutes!
Meron Zowi
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what went wrong.
Otencio Holliday
[email protected]These muffins were good, but not great. The lemon flavor was a bit too strong for my taste and the cranberries were a bit tart. I think I would prefer a muffin with a more subtle flavor.
Sebastian Padilla
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved the combination of lemon and cranberries. They were also really moist and fluffy.
nazmul raj
[email protected]These muffins were easy to make and turned out great! I used fresh cranberries and they were so flavorful. I also added a bit of orange zest to the batter, which gave them a nice citrusy flavor.
MD Marupe555
[email protected]I'm not usually a fan of cranberry muffins, but these were surprisingly delicious. The lemon flavor really shines through and the cranberries add a nice pop of tartness. I will definitely be making these again!
David Wynants
[email protected]These muffins were a hit with my family! They were light, fluffy, and had the perfect balance of sweet and tart. I loved the addition of cranberries, which gave them a festive touch.