Lemon Cranberry Muffins

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 290.3
  • Total Fat: 9.1 g
  • Cholesterol: 27.8 mg
  • Sodium: 122.3 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Lemon Cranberry Muffins calories by ingredient



Number of Servings: 14

Ingredients

    2 cups of flour
    1 cup of sugar
    3 tsp baking powder
    1/2 tsp salt
    2 eggs
    1 cup milk
    1/2 cup vegetable oil
    1 tsp lemon extract
    1 cup fresh or frozen cranberries
    1/3 cup slivered almonds (optional)

Tips

In place of lemon extract I used 2 tsp of fresh squeezed lemon juice and 2 tsp of lemon rind.
In place of fresh/frozen cranberries, I used 1 cup of dried cranberries.


Directions

In a large bowl, combine dry ingredients. In another bowl, beat eggs, milk, oil and extract. Stir into dry ingredients until moistened and fold in cranberries.
Fill paper cups 2/3 full. Bake at 400 degrees for 18-20 minutes or until toothpick comes out clean.

If using the almonds, sprinkle over batter before baking.

Serving Size: 12