Lemon Cranberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
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
Ingredients
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2 cups all-purpose flour
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1 cup sugar
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3 teaspoons baking powder
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1/2 teaspoon salt
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2 eggs
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1 cup milk
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1/2 cup vegetable oil
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1 teaspoon lemon extract
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1 cup fresh or frozen cranberries, halved
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1/3 cup slivered almonds, toasted
Directions
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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.
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2.
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.
Nutrition Facts
1 each: 268 calories, 12g fat (2g saturated fat), 38mg cholesterol, 219mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 5g protein.
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