Lemon Cranberry Muffins Recipe

Lemon Cranberry Muffins Recipe
Photo by: Taste of Home
Rating

These mouth-watering 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

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  • 12 Servings
  • Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen cranberries, halved
  • 1/3 cup slivered almonds, toasted

Directions

  • 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° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition 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.

Lemon Cranberry Muffins published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p41

Tip

Big Batch Baked Goods

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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Lemon Cranberry Muffins Recipe

Lemon Cranberry Muffins

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