Lemon Cranberry Muffins

Name: Lemon Cranberry Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 237 milliliters cranberries, halved; 2 eggs; 473 milliliters all-purpose flour; 59 milliliters lemon juice; 177 milliliters milk; 1 teaspoons salt; 79 milliliters toasted slivered almonds; 118 milliliters vegetable oil; 296 milliliters white sugar

Lemon Cranberry Muffins might be a good recipe to expand your morn meal recipe box. This recipe serves 12. One portion of this dish contains about 4g of protein, 12g of fat, and a total of 278 calories. A mixture of baking powder, milk, slivered almonds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Equipment you will use

Muffin Liners

Oven

Combine flour, sugar, baking powder, and salt in a large bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.

Ingredients you will need

Cranberries

Lemon Juice

Milk

Almonds

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Measuring Cup

Muffin Liners

Bowl

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Equipment you will use

Toothpicks