Ingredients for Lemon Cranberry Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Lemon, Zest Of
- Lemon, Juice Of
- Fresh Cranberries
- 1/2 cup milk
- 1 large egg
- 1/4 cup vegetable oil
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How to Make Lemon Cranberry Muffins
- Preheat oven to 400°F (200°C). Line a 6-cup jumbo muffin tin with paper liners or grease generously.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup granulated sugar and 1 tablespoon lemon zest. Add this to the dry ingredients and whisk to combine.
- In a measuring jug, whisk together 1/2 cup milk, 1/4 cup lemon juice, 1 large egg, and 1/4 cup vegetable oil. Let sit for 5 minutes.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined.
- Fold in 1 cup fresh or frozen cranberries.
- Fill muffin cups about 2/3 full. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
103g
Fat
12g
Carbs
20g
