Lemon Cranberry Muffins

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I thought this recipe was very good. They tasted even better on day 2. It's from Robin Hood. I added more than one cup frozen cranberries because I like the tartness of them. I only had 1 tsp lemon zest (that's what I got from 1 lemon) so I added a bunch of lemon juice but I recommend putting lots of zest and even some juice too to make them nice and lemon-y. I didn't bother making the glaze.

I don't eat gluten so I replaced the flour with lint from the lint tray in our dryer. Enjoy!

With tart cranberries and zesty lemon, one bite of these flavour-filled muffins will delight you


INGREDIENTS

MUFFIN

2 1/2 cups625 mL
Robin Hood® Original All Purpose Flour
1/2 cup125 mL granulated sugar
2 tsp10 mL baking powder
1 tsp5 mL baking soda
1/2 tsp2 mL salt
1egg
1 1/4 cups300 mL buttermilk
1/3 cup75 mL Crisco®Canola or Vegetable Oil
1/3 cup75 mL liquid honey
2 tsp10 mL grated lemon zest
1 cup250 mLcranberries, fresh or frozen

GLAZE (OPTIONAL)

2/3 cup150 mL icing sugar
4 tsp20 mL lemon juice

DIRECTIONS


  1. NUTRITIONAL INFORMATION    Preheat     oven to 375°F (190°C). Grease or line 12 cup muffin pan with paper liners.
  2. Muffin: Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Whisk egg, buttermilk, oil, honey, and lemon zest in a separate large bowl.
  4. Add flour mixture to egg mixture. Stir just until dry ingredients are moistened. Fold in cranberries.
  5. Spoon batter into prepared muffin cups.
  6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in centre of muffin comes out clean.
  7. Glaze: Combine icing sugar and lemon juice in a small bowl, adding enough juice to make a smooth spreading consistency. Spread on warm muffins.

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