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–+ servings

Cranberry Lemon Almond Muffins

Tara Noland
A moist and tender muffin awaits you with the sweet tartness of cranberries and lemon.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breads, Muffins and Scones
Cuisine American
Servings 15 Muffins
Calories 172 kcal

Ingredients
 

  • 2 cups flour
  • 1 1/2 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup lemon juice
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup canola
  • 1 1/2 cups cranberries fresh or frozen
  • 1/3 cup slivered almonds

Instructions
 

  • Preheat oven to 400F. Line 15 muffin cups with paper liners.
  • Whisk together flour, baking soda, and salt in a medium bowl and set aside. In the bowl of a stand-up mixer with a paddle attachment.
  • Cream together oil and sugar. Beat in eggs until smooth.
  • Mix milk and lemon juice together, it will curdle but don't worry. Now alternately add the milk mixture and the flour until all is combined. Fold in the nuts and cranberries.
  • Fill the muffin liners to almost full. Bake for 18-20 min. until nicely browned and the tops bounce back when lightly touched.
  • Cool for 5 min. and then remove from the pan to completely cool on a cooling rack.

Nutrition

Serving: 1Calories: 172kcalCarbohydrates: 36gProtein: 4gFat: 2gPolyunsaturated Fat: 1gCholesterol: 26mgSodium: 193mgFiber: 1gSugar: 21g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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