Lemon Zest - Cranberry Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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I found this recipe somewhere a few years ago; it's pretty much my favourite muffin recipe. Besides being relatively low calorie (especially when compared to anything you're going to buy in a cafe), it's absolutely delicious! I'll warn you that it's not a super-sweet muffin, and that the cranberries are the real stars - I usually add more than the recipe calls for. Without the lemon zest, these lose their great texture, so don't leave it out. Ingredients:
2 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 egg |
1 1/4 cups milk |
1/3 cup vegetable oil (i use olive) |
1/3 cup honey (maple syrup works too) |
2 teaspoons lemon zest |
1 1/2 cups cranberries (fresh or frozen) |
Directions:
1. Combine first 4 dry ingredients in a small bowl, sifting well.
2. Combine egg, milk, oil honey, and lemon rind in a large bowl.
3. Add dry ingredients.
4. Stir just until dry ingredients are moistened. Fold in cranberries.
5. Spoon batter into greased muffin tins. Bake at 400 F for 20-25 min or until golden.
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