Lemon Muffins with Dried Cranberries

Lemon Muffin with Dried Cranberries

A simple recipe that uses lemon extract and dried cranberries. If you want a similar recipe that uses fresh cranberries, click here. It uses almonds as well. This is simple to make but very tasty.

The Recipe

Ingredients

Recipe Ingredients

2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup dried cranberries

Directions

Recipe Directions

In a large bowl, combine the dry ingredients, cranberries included. In another bowl, beat the eggs, milk, oil and extract.
Stir into dry ingredients just until moistened.
Fill paper-lined muffin cups two-thirds full.
Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.

…
Notes & Options:

There are lots of ways to modify these cranberry muffins to spice them up, down or just change it to suit your palate. You can try:

– Using fresh cranberries is always best but they can be a bit tart which is why many people use dried cranberries in their recipes.

– Add some nuts to the batter give these muffins a satisfying crunch. I recommend walnuts or almond slivers.

– Raisins work just as well as dried cranberries if you don’t have any on hand.

Make it Healthy – Replacing the sugar in the batter with granulated sweetener will ensure your muffins are sugar free and purely a starch food.

Enjoy

Lemon Muffin with Dried Cranberries

…