Ingredients
-
2
-
1
-
1/2
-
3/4
-
1
-
1
-
1
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Lemon Cranberry Muffins, These are my husband’s favourite muffins – every time I decide to make a few batches, he insists I make these , I have made this recipe at least a dozen times Thanks for sharing it! I like a stronger lemon flavor so i add zest of another lemon and i double the recipe so i can share with friends!, Would one be able to substitute fresh cranberries for died, or is the moisture in the fresh ones necessary?
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Steps
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1
Done
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Preheat Oven to 400f. |
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2
Done
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Stir Flour, Baking Powder and Salt Together. |
|
3
Done
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in a Separate Bowl, Stir the Sugar and the Lemon Zest Together, and Stir Into the Flour Mixture. |
|
4
Done
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in a Measuring Jug, Mix the Lemon Juice With the Milk and Let Sit For a Few Minutes Before Whisking in the Egg and Oil. |
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5
Done
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Make a Well in the Dry Ingredients and Pour in the Wet Ingredients. Stir Until Ingredients Are Moistened, Then Fold in the Cranberries. |
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6
Done
|
Scoop Into Greased 6-Cup Jumbo Muffin Pan and Bake 23 Minutes, Making Sure That Finished Muffins Pass the Toothpick Test. |
|
7
Done
|
I Have No Idea How Long These Take in a 12-Cup Pan. |
