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!
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 2 teaspoons grated lemon peel
- 2 eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Cranberries to sprinkle on top
- granulated sugar to sprinkle on top
- 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.
- In large bowl, beat milk, oil, sugar, lemon peel and eggs with fork or wire whisk.
- 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.)
- Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
- Serve warm or store in an airtight container in the fridge.
- Makes 12 HUGE muffins. Recipe can be doubled/halved.