Ingredients for Cranberry Lemon Muffins
- Flour
- Whole Wheat Flour
- 2 teaspoons baking powder
- Dried Cranberries
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup milk
- Brown Sugar
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How to Make Cranberry Lemon Muffins
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Stir in 1 cup fresh or frozen cranberries and the zest of 1 large lemon.
- In a separate large bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1/2 cup milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
54g
Fat
30g
Carbs
11g