Lemon Cranberry Muffins

Name: Lemon Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen
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 lemon extract; 1 cup fresh or frozen cranberries, halved; 1/3 cup slivered almonds, toasted

Total Time Prep: 15 min. Bake: 20 min.

Yield 1 dozen

Test Kitchen Approved

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

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 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.

Nutrition Facts

1 each: 268 calories, 12g fat (2g saturated fat), 38mg cholesterol, 219mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 5g protein.

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

Recipe Creator