Ingredients
-
1/2
-
1/2
-
1
-
1
-
3/4
-
1 3/4
-
3
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Meyer Lemon and Fresh Cranberry Muffins,In a large plastic bag in the reduced produce section of my grocery store I scored 10 lemons for a dollar. There were three Meyer lemons in the mix and I knew that I wanted to do something with them. This recipe only uses 1 lemon, Meyers are best but you could use a regular lemon too. This recipe is from the everyone likes sandwiches blog.,I agree with other reviewers who have said that directions should read Mix first 5 ingredients. I did so and got lovely muffins using frozen cranberries chopped into large pieces. Love, love, love Meyer lemons and what a really great combo this was. An easy and quick recipe that yields marvelous flavor. I swapped out the sugar for Splenda, replaced 1/4 cup of the milk with Meyer lemon juice and added 1/2 tsp of baking soda. Yummy!,I agree with other reviewers who have said that directions should read Mix first 5 ingredients. I did so and got lovely muffins using frozen cranberries chopped into large pieces. Love, love, love Meyer lemons and what a really great combo this was. An easy and quick recipe that yields marvelous flavor. I swapped out the sugar for Splenda, replaced 1/4 cup of the milk with Meyer lemon juice and added 1/2 tsp of baking soda. Yummy!
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Steps
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1
Done
|
Preheat Over to 400 Degrees. Oil a Muffin Tin or Used Paper Liners. Mix Together the First Five Ingredients in a Large Bowl. |
|
2
Done
|
in a Smaller Bowl, Combine the Remaining Ingredients Until the Cranberries Are Coated in the Flour Mixture. |
|
3
Done
|
Add the Dry Ingredients Into the Wet and Combine Until Just Blended. Drop by Spoonful Into Muffin Tim Until Each Tin Is 3/4 Full of Batter. Bake For 20-25 Minutes. |
