Lemon Cranberry Muffins
Recipe information
Recipe Icon - Master recipes
Cooking:
10 min.
Recipe Icon - Master recipes
Servings per container:
12
Recipe Icon - Master recipes
Source:

Ingredients for - Lemon Cranberry Muffins

1. Milk - ¾ cup
2. Lemon juice - ¼ cup
3. Eggs - 2
4. Vegetable oil - ½ cup
5. All-purpose flour - 2 cups
6. White sugar - 1 ¼ cups
7. Baking powder - 1 tablespoon
8. Salt - ½ teaspoon
9. Cranberries, halved - 1 cup
10. Toasted slivered almonds - ⅓ cup

How to cook deliciously - Lemon Cranberry Muffins

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.