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Lemon Cranberry Muffins

Cost $5.5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 12 Servings
  • $5.5

INGREDIENTS

  • Liquid

    • 🥛 Âľ cup milk
    • 🍋 ÂĽ cup lemon juice
    • 🥚 2 eggs
    • ½ cup vegetable oil

  • Dry

    • 2 cups all-purpose flour
    • 1 ÂĽ cups white sugar
    • 1 tablespoon baking powder
    • 🧂 ½ teaspoon salt

  • Mix-ins

    • 1 cup cranberries, halved
    • â…“ cup toasted slivered almonds

STEPS

1

Gather all ingredients.

2

Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

3

Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.

4

Stir flour, sugar, baking powder, and salt together in a large bowl, making a well in the center; pour milk mixture into well and stir just until batter is combined; fold in cranberries.

5

Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.

6

Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

281

Calories

  • 4g
    Protein
  • 40g
    Carbs
  • 12g
    Fats

đź’ˇ Tips

Ensure the cranberries are evenly distributed in the batter for tangy pops of flavor.Use fresh lemon juice for the best citrus taste.Cool muffins completely before storing to avoid condensation.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.