LEMON-CRANBERRY MUFFINS
These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They're great warm from the oven, but also keep well for a few days and freeze beautifully.
Provided by Melissa Pasanen
Categories Healthy Muffin Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
- Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
- Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
- Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 28.8 g, Cholesterol 15.8 mg, Fat 6.8 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 254.6 mg, Sugar 12.4 g
LEMON CRANBERRY WHOLE WHEAT MUFFINS
These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.
Provided by Patricia Foreman
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g
LEMON CRANBERRY MUFFINS
These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.
Provided by Seedbeads
Categories Quick Breads
Time 32m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- Stir flour, baking powder and salt together.
- In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
- In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
- Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
- I have no idea how long these take in a 12-cup pan.
Nutrition Facts : Calories 377.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.7, Sodium 408.6, Carbohydrate 61.9, Fiber 1.9, Sugar 26, Protein 6.8
LEMON CRANBERRY MUFFINS
These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
LEMON-CRANBERRY MUFFINS
I made these for my Dad for Father's Day this year. The recipe comes from Allrecipes.com. They're good, but I think mine need a little something extra. The recipe calls for lemon-extract, but I didn't have any, so instead I used the zest of one lemon, plus the juice from half. Still a little lacking in lemon flavour, so I think I'll make a lemon glaze to brush on top before I give them to him! I also omitted the almonds, as I was trying to make them as close to the muffins he buys on the road as I could! Not overly sweet.
Provided by KT_Z4571
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
- FIll paper-lined muffin cups two-thirds full; sprinkle with almonds. 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.
Nutrition Facts : Calories 268.3, Fat 12.4, SaturatedFat 2, Cholesterol 38.1, Sodium 209.9, Carbohydrate 35.4, Fiber 1.3, Sugar 17.2, Protein 4.5
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