Name: Lemon Cranberry Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Milk - ¾ cup; Lemon juice - ¼ cup; Eggs - 2; Vegetable oil - ½ cup; All-purpose flour - 2 cups; White sugar - 1 ¼ cups; Baking powder - 1 tablespoon; Salt - ½ teaspoon; Cranberries, halved - 1 cup; Toasted slivered almonds - ⅓ cup

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.