Ingredients
-
2 1/2
-
1
-
1/2
-
1/2
-
1
-
1 1/4
-
1/3
-
1/3
-
2
-
1 1/2
-
-
-
-
-
Directions
Lemon Zest – Cranberry Muffins, I found this recipe somewhere a few years ago; it’s pretty much my favourite muffin recipe Besides being relatively low calorie (especially when compared to anything you’re going to buy in a cafe), it’s absolutely delicious! I’ll warn you that it’s not a super-sweet muffin, and that the cranberries are the real stars – I usually add more than the recipe calls for Without the lemon zest, these lose their great texture, so don’t leave it out , used maple syrup And didn’t change the amount of lemon zest But after reading the reviews now I wish I had use more lemon zest Because it’s true that the muffins didn’t taste a lot of lemon But overall they were great The texture was perfect Thanks candaceshaw 🙂 Made for Cookbook tag game, Since we do love lemons (not to mention the cranberries, as well!) I took Mikekey’s suggestion & upped the amount of lemon zest to a full tablespoon AND added a bit of lemon extract as well! Lemon & cranberry make a very satisfying combo, & these muffins were wonderfully satisfying! Many thanks for sharing this great recipe! [Made & reviewed for one of my adoptees in this Spring’s round of Pick A Chef]
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Steps
|
1
Done
|
Combine First 4 Dry Ingredients in a Small Bowl, Sifting Well. |
|
2
Done
|
Combine Egg, Milk, Oil Honey, and Lemon Rind in a Large Bowl. |
|
3
Done
|
Add Dry Ingredients. |
|
4
Done
|
Stir Just Until Dry Ingredients Are Moistened. Fold in Cranberries. |
|
5
Done
|
Spoon Batter Into Greased Muffin Tins. Bake at 400 F For 20-25 Min or Until Golden. |
