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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made these for my Dad for Father's Day this year. The recipe comes from . 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. Ingredients:
2 cups all-purpose flour |
1 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup milk |
1/2 cup vegetable oil |
1 teaspoon lemon extract |
1 cup cranberries, fresh or frozen, halved |
1/3 cup slivered almonds, toasted |
Directions:
1. 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.
2. 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.
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