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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests! Ingredients:
2 cups all-purpose flour |
1 1/4 cups white sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 cup lemon juice |
3/4 cup milk |
2 eggs |
1/2 cup vegetable oil |
1 cup cranberries, halved |
1/3 cup toasted slivered almonds |
Directions:
1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. 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.
3. 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.
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