Lemon Cranberry Muffins

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh or frozen and defrosted
  • 2 Lemon, Zest of

• Refrigerated

  • 2 Egg, large

• Condiments

  • 3 2/3 tbsp Lemon juice

• Baking & Spices

  • 2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Milk

Found on everydaydishes.com

Description

Directions

• Place rack in center of the oven and preheat to 350 degrees. Line a muffin tin with paper liners and set aside.
• Combine flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Mix in lightly beaten eggs, milk, vanilla, butter and lemon juice until combined.
• Fold in lemon zest and cranberries until well distributed throughout the batter. Scoop batter into muffin liners, filling each one mostly full.
• Bake 20-25 minutes or until tops are firm and a toothpick tester comes out with moist crumbs attached. Remove from oven and allow muffins to cool.
• To make the glaze, stir together lemon juice and powdered sugar in a small bowl then drizzle over muffins when cooled or slightly warm.