Cranberry Lemon Muffins Recipes
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 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.
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
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
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
LEMON ZEST - CRANBERRY MUFFINS
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.
Provided by candaceshaw
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 dry ingredients in a small bowl, sifting well.
- Combine egg, milk, oil honey, and lemon rind in a large bowl.
- Add dry ingredients.
- Stir just until dry ingredients are moistened. Fold in cranberries.
- Spoon batter into greased muffin tins. Bake at 400 F for 20-25 min or until golden.
Nutrition Facts : Calories 205.8, Fat 7.7, SaturatedFat 1.5, Cholesterol 19.1, Sodium 207.2, Carbohydrate 30.8, Fiber 1.4, Sugar 8.3, Protein 4.1
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.
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
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