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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
3/4 cup sugar |
1 lemon, zest of |
1 lemon, juice of |
1 cup fresh cranberries, halved |
1 cup milk |
1 egg |
1/4 cup oil |
Directions:
1. Preheat oven to 400ºF.
2. Stir flour, baking powder and salt together.
3. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
4. 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.
5. Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
6. Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
7. I have no idea how long these take in a 12-cup pan.
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