Lemon Cranberry Muffins


The inspiration for these lemon muffins came from the fact I bought 2 1-lbs bags of lemons for $2 at Aldi — they were on SUPAH SALE. I don’t think that I’ve ever seen lemons this cheap before! (Usually lemons are 50 cents each. Makes sense, though considering they are travelling across the country…. #nonlocalfoodismoreexpensive. ) Oddly, this recipe didn’t use as many lemons as I thought so I had a bunch leftover afterwards!

After searching for lemon muffins online, I finally came across one on Betty Crocker’s website. It was a spiced lemon recipe, which sounded yummy so hubby and I got to work making them. We also added dried cranberries for a colorful effect and some granulated sugar on top to add a gentle crunch. Here is the recipe below, I hope you enjoy them as much we did!

Lemon Cranberry Muffins
  1. 3/4 cup milk
  2. 1/3 cup vegetable oil
  3. 1/2 cup sugar
  4. 2 teaspoons grated lemon peel
  5. 2 eggs
  6. 2 cups all-purpose flour
  7. 2 1/2 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon ground cinnamon
  10. 1/4 teaspoon ground allspice
  11. Cranberries to sprinkle on top
  12. granulated sugar to sprinkle on top
  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
  2. In large bowl, beat milk, oil, sugar, lemon peel and eggs with fork or wire whisk.
  3. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups (uses a normal muffin pan but fills each cup to the top.)
  4. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
  1. Serve warm or store in an airtight container in the fridge.
  2. Makes 12 HUGE muffins. Recipe can be doubled/halved.
Adapted from Betty Crocker
Adapted from Betty Crocker
Oh My Foodness! http://oh-my-foodness.com/
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