Lemon Cranberry Muffins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup lemon juice
• 3/4 cup milk
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup cranberries, halved
• 1/3 cup toasted slivered almonds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.