Lemon Cranberry Muffins

I don’t know about you, but I love the combination of lemon and cranberry.  The tartness of the flavours together are delicious.  I had some fresh cranberries and thought this would be a perfect way to use them… these are a favourite of everyone in this house!

(The muffins didn’t rise as much as usual… maybe I need to replace my baking powder… but they more than make up for it in taste!)

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Sandie

These are the ingredients I used to make the muffins.

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To begin, I zested the lemon and then squeezed the juice from the lemon into the milk and let it sit until it started to thicken.

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I beat the eggs in the bowl of my stand mixer and then added the oil and the lemon juice/milk mixture and mixed well.

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When it was thoroughly mixed, I added the flour, sugar, baking powder, salt and lemon zest to the bowl.

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I mixed it until it was just blended, removed the bowl from the stand mixer and added the cranberries and mixed them in by hand.

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I spooned the muffin batter into my prepared muffin tin.

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And baked them at 400 degrees for about 30 minutes, until browned and cooked through, before moving them to a plate to cool.

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When they were cool enough to touch I had to do a taste test. There is just enough of the lemon and cranberry to make for a very delicious muffin!

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Recipe

Lemon Cranberry Muffins

Preparation Time: 15 minutes  Cooking Time: 30 minutes  Servings: 12 muffins

Ingredients

  • 2 cups flour
  • 1 cup white sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 lemon
  • 1 1/4 cups milk
  • 2 eggs
  • 1/2 cup oil
  • 2 cups fresh cranberries

Directions

  1. Preheat oven to 400 degrees. Spray muffin tin cups with cooking spray.
  2. Zest lemon and squeeze juice into milk. Let milk stand until it starts to thicken.
  3. In bowl of stand mixer, beat eggs.
  4. Add lemon juice/milk and oil to the bowl and mix to combine.
  5. Add flour, sugar, baking powder, salt and lemon zest. Mix until just combined.
  6. Add cranberries and fold in by hand.
  7. Scoop muffin batter into prepared muffin tin cups.
  8. Bake at 400 degrees for about 30 minutes, until browned and cooked through.
  9. Remove muffins from tin and allow to cool on plate.
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