Zutaten für Lemon Cranberry Muffins
- All Purpose Flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk
- Vegetable Oil
- Lemon Extract
- 1 cup fresh or frozen cranberries
- Slivered Almonds
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Zubereitung von Lemon Cranberry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup granulated sugar.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk, ½ cup vegetable oil, and the zest and juice of 1 lemon.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in 1 cup fresh or frozen cranberries.
- Fill each muffin liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with lemon glaze (optional) once cooled.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
68g
Fat
10g
Carbs
11g
