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 MUFFINS
Wake up your taste buds with these tangy-sweet lemon muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
CRANBERRY HARVEST MUFFINS
Provided by Ina Garten
Time 55m
Yield 18 large muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
GLAZED LEMON CRANBERRY MUFFINS
These glazed Lemon Cranberry Muffins are amazing! Easy to make and so tasty, they're perfect with your morning coffee!
Provided by Bake.Eat.Repeat.
Categories Muffins & Scones
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F.
- Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
- In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
- In a large bowl, whisk together the flours, baking powder and salt.
- In another bowl, whisk together the remaining 1/2 cup sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the cranberries.
- Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.
- Bake for 5 minutes, then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
- Drizzle the glaze over top of the cooled muffins.
Nutrition Facts : Calories 270 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 302 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
CRANBERRY & LEMON MUFFINS
My lemon tree goes bonkers during Spring & Summer so I'm always on the look out for ways to use lemons, juice, rind etc, I haven't tested this yet but thought it sounded great!
Provided by Mandy
Categories Dessert
Time 32m
Yield 12 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 248.6, Fat 10.4, SaturatedFat 6.1, Cholesterol 77, Sodium 180.7, Carbohydrate 34.5, Fiber 1.4, Sugar 13.6, Protein 5
BUTTERMILK CRANBERRY MUFFINS
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. -Jane Yunker, Rochester, New York
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen (about 1-1/4 cups cranberry butter).
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 302mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY LEMON MUFFINS
Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up leftover cranberry sauce from Thanksgiving or Christmas too!
Provided by Lovefoodies
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder and salt. (Dry Ingredients)
- In a different bowl whisk the eggs and add the butter and the milk.
- Add the milk mix to the dry mix and fold until wet. DO NOT OVERMIX, THAT IS THE SECRET OF A GOOD MUFFIN.
- Add the lemon juice and the lemon zest and the cranberry sauce. Fold softly.
- Pour in muffin cups (yield a dozen) and cook for 20 to 25 minutes in oven at 350F.
- ( mine took 22 minutes)
Nutrition Facts : Calories 242 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 12 Servings, Sodium 277 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
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 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
CRANBERRY LEMON MUFFINS
These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more liquidy than usual they will sink just a tad after you remove them from the oven. View the full recipe at http://www.elanaspantry.com/2008/02/05/cranberry-lemon-muffins/
Provided by Elanas Pantry
Categories Dessert
Time 40m
Yield 12 muffins, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine almond flour, salt, baking soda and cranberries.
- In a smaller bowl stir together oil, eggs, agave and lemon zest.
- Stir wet ingredients into dry.
- Spoon batter in lined muffin tins.
- Bake at 350 degrees for 25-30 minutes.
- Cool and serve.
Nutrition Facts : Calories 122.9, Fat 12.4, SaturatedFat 1.5, Cholesterol 63.5, Sodium 263.3, Carbohydrate 1.3, Fiber 0.5, Sugar 0.5, Protein 1.9
CRANBERRY LEMON MUFFINS
Make and share this Cranberry Lemon Muffins recipe from Food.com.
Provided by Northern_Reflectionz
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
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
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