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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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 Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup milk |
1/2 cup vegetable oil |
1 teaspoon lemon extract |
1 cup fresh or frozen cranberries, halved |
1/3 cup slivered almonds, toasted |
Directions:
1. 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.
2. 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. Yield: 1 dozen.
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