Description
A little citrus zest and a little cranberry tartness join forces for a tasty and easy to make muffin that’s great for breakfast or a quick snack.
Ingredients
| US | Ingredient | Metric |
|---|---|---|
| 2 cups | all-purpose flour | |
| 1 cup | sugar | |
| 2 teaspoons | baking powder | |
| 1/2 teaspoon | baking soda | |
| 2 | eggs | |
| 1 cup | milk | |
| 1/2 cup | vegetable oil | |
| 2 tablespoons | fresh lemon juice | |
| 1 tablespoon | lemon zest | |
| 1 cup | cranberries, fresh or frozen |
Directions
- Preheat oven to 375°F (190°C) and line standard 12-cup muffin tins with paper or silicone liners.
- In a large mixing bowl combine flour, sugar, baking powder and baking soda.
- In a medium-sized mixing bowl, add eggs and beat with a fork or whisk. Mix in milk, oil, lemon juice and lemon zest.
- Add wet ingredients to dry and mix until moistened. Do not over mix.
- Fold in cranberries.
- Distribute batter evenly into prepared cups.
- Cook for 18-22 minutes or until a toothpick inserted comes out clean.
