meyer lemon & fresh cranberry muffins
1/2 c canola oil
1/2 c sugar
1 egg
juice of 1 meyer lemon + enough milk to form 1 cup of liquid
1 3/4 c flour
3 t baking powder
1/2 t salt
zest of 1 lemon
1 c of fresh or frozen cranberries
Preheat oven to 400. Oil up muffin tins. Mix together the first 4 ingredients (oil through milk/juice) in a large bowl. In a smaller bowl, combine the remaining ingredients until the cranberries are nicely coated in the flour mixture.
Add the dry into the wet and combine until just blended. Drop by spoonful into the prepared tins until each tin is 3/4 full of batter. Bake for 20 - 25 minutes. Makes 12 muffins.
No comments:
Post a Comment