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Lemon Cranberry Muffins

 Lemon Cranberry Muffins
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
12 ServingsPrep: 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 McCormick® Pure 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.
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.