Lemon Cranberry Muffins Recipe

Name: Lemon Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 1/4 caster sugar; 3/4 cup milk; 2 eggs; 1/4 cup lemon juice; 1 teaspoon baking powder; 1/2 cup vegetable oil; 1/4 teaspoon salt; 1 cup cranberries; almond flakes for the top

Servings: persons

1
First of all sift the flour and baking powder and mix together in a bowl.
2
In a separate bowl whisk the eggs with sugar until They double in volume.
3
Stir in the oil, lemon juice and salt, until well blended.
4
Add in the flour, Stiring gently with a spatula until everything is incorporated.
5
Add the cranberries and THEN Prepared poor the batter in the muffin tins (where we put the special muffin sheets) Them and bake at 180 degrees (360 F) until nice and gold and a toothpick comes out clean.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all purpose flour, 1 1/4 caster sugar, 3/4 cup milk, 2 eggs, and more.

Yes, Lemon Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cranberry Muffins

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