Lemon Cranberry Muffins
Taste of Home's Holiday & Celebrations Cookbook
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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
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: 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.