Lisas Cranberry Lemon Muffins Recipes

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.

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.

Steps:

• Sift flours with baking powder, stir in cranberries & lemon rind.
• In a separate bowl, whisk together eggs, butter, milk & sugar, pour into flour mixture and stir until just combined.
• Spoon into greased muffin pans and bake at 180.C for approx 25 mins or until cooked through.

Steps:

• Combine 4 dry ingredients for muffins.
• Combine milk, oil, egg, honey and lemon rind.
• Mix in dry ingredients, stirring til just moistened.
• Fold in cranberries.
• Spoon into 12 greased muffin cups.
• Bake 400F 20-25 mins til golden.
• Glaze while warm.
• GLAZE:.
• Combine glaze ingredients adding enough juice to make a smooth spreading consistency. Spread on warm muffins.
• TIP: For a cruny toppig, sprinkle batter before baking with a mixture of 1/3 cup chopped almonds and 2 Tbsp sugar.

Steps:

• Preheat oven to 400° and grease muffin pan.
• In a mixing bowl, beat the honey and oil together until creamy.
• Beat in eggs and lemon extract.
• In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
• Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
• Spoon batter into prepared muffin cups, filling to the top.
• Bake for 15-20 mintus.

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.

Steps:

• Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl.
• In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture.
• Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.

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.