Cranberry Lemon Muffins
A hearty cranberry muffin lower in sugar and rich in flavor. The lemon brightens the tart cranberries and enhances the sweetness.
Servings: 12
Ingredients
- 2 cups (300g) flour
- 1 cup (160g) dried cranberries
- ¾ cup (180mL) milk
- ¾ cup (150g) sugar
- 2 large (100g) eggs
- ⅓ cup (80mL) oil
- 3 tbs (45mL) zest and juice of a lemon
- 1 tsp (6g) baking soda
- ½ tsp (2.5g) salt
Instructions
- Preheat oven to 400F (200C.)
- Grease or line a muffin tin with paper cups.
- Toss cranberries in 2 tbs of the flour, set aside. Zest and juice one lemon.
- In a large bowl, stir together flour, sugar, baking soda, salt and zest.
- In a smaller bowl, combine milk, eggs, oil and lemon juice. Pour wet ingredients into dry, mixing until just combined. Fold in cranberries.
- Divide batter equally into each muffin tin, about 3 tbs.
- Bake 16 - 19 minutes or until a toothpick inserted in the center comes out clean.
Notes
If you omit the lemon juice, please use 1 tsp (4g) baking powder instead of the baking soda.
Nutrition
Serving: 1 muffin | Calories: 233.2 kcal | Carbohydrates: 39.1 g | Protein: 3.8 g | Fat: 7 g | Saturated Fat: 1.1 g | Polyunsaturated Fat: 0.9 g | Monounsaturated Fat: 4.4 g | Sodium: 118.5 mg | Fiber: 1.1 g