Name: Cranberry Muffins
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/2 cup milk; 1 egg, slightly beaten; 1/2 cup sugar; 1 teaspoon of fresh lemon zest...or the zest of one lemon (in a pinch you can substitute with a few drops of lemon extract); 1 1/2 cups flour (I use 3/4 cup whole wheat and 3/4 cup white); 2 1/4 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup pecans, chopped; 3/4 cup cranberries, chopped

Servings: 4 persons

1/4 cup olive oil
1/2 cup milk
1 egg, slightly beaten
1/2 cup sugar
1 teaspoon of fresh lemon zest...or the zest of one lemon (in a pinch you can substitute with a few drops of lemon extract)
1 1/2 cups flour (I use 3/4 cup whole wheat and 3/4 cup white)
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup pecans, chopped
3/4 cup cranberries, chopped

1
Watch the video: https://www.youtube.com/watch?v=C10J_6j1AyY.
2
With a wire whisk, mix together oil, milk, egg, sugar and lemon zest.
3
Stir together dry ingredients. Then gently stir into wet ingredients until moistened.
4
Add chopped pecans and chopped fresh or frozen cranberries. (I use a nut chopper to chop first the pecans, then the cranberries.).
5
Spoon batter into greased muffin pans. Bake at 400 degrees for 15-20 minutes, until an inserted wooden toothpick comes out clean. Remove from pans and serve. Makes about 10 regular size muffins.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry Muffins

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