This recipe is just the thing to make during the Thanksgiving long weekend. Because while we wait in anticipation for the ultimate turkey dinner we need something to snack on don’t we? Since cranberries are everywhere right now here’s a recipe that lets them shine. The glaze makes these muffins super moist and lemony.
Cranberry Lemon Muffins
12 medium-sized muffins
2 cups all purpose flour
1 cup white sugar
3 tsp baking powder
1/2 tsp salt
1 large lemon
1 1/4 cup milk
1/2 cup vegetable oil
1 1/2 cups cranberries
- Preheat oven to 400F. Line a 12-cup muffin tin with papers. In a large bowl, combine the flour, sugar, baking powder, salt. Zest the lemon and add zest to the dry ingredients.
- Halve the lemon and juice it. Add 2 tbsp lemon juice to the milk and set it aside. It will become clabbered and will give it an added lemon kick. Meanwhile, lightly beat the eggs in a medium bowl. Add oil and milk/lemon juice mixture. Mix well.
- Gently pour wet ingredients into dry ingredients and slowly blend, don’t overmix or they’ll be really dense. Fold in the cranberries. Frozen is fine.
- Fill the muffin tins. Bake for 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove muffins to a wire rack and pour the glaze over top.
Glaze: 1 cup of icing sugar, the juice from half a lemon, zest of same lemon. Stir it up with a fork. If you want it thick add less juice, runny more juice. Easy!