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These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.—Noelle Miles Griggs, Columbia, Illinois
Nutritional Facts 1 serving (1 each) equals 268 calories, 12 g fat (2 g saturated fat), 38 mg cholesterol, 219 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Lemon Cranberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p41
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Sep. 20, 2011 by greenal84
DELICIOUS!!! I added a bit more of the lemon extract and some lemon zest, just to make it extra lemony.
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