CRANBERRY LEMON BREAKFAST MUFFINS!
2 & 1/2 Cups Flour
1 Tbsp Baking Powder
1/2 tsp Salt (Optional)
1 tsp Cinnamon
1 Egg
1 cup Milk
1/4 cup Lemon Juice
1/3 Cup Corn Or Canola Oil (I use Grapeseed Oil)
1/3 Cup Honey
Grated Lemon Rind off 1 lemon
1 & 1/2 cups Cranberries (Fresh or Frozen)
*Combine First 4 Ingredients in a bowl (sift Baking Powder)
*Combine Egg (beat), Milk, Oil, Honey, Lemon Juice, Lemon Rind in Large Bowl.
(*If you measure out the oil first in the 1/3 cup measure - then the honey - the honey will slip out of the measuring cup without any problem!). Stir so all combined.
*Add all Dry ingredients.
*Fold in Cranberries.
*Spoon batter into 12 greased muffin cups.
(*I have 12 silicone muffin cups I put into the muffin tin. They are amazing - No grease required and the muffins just pop out when cool!)
BAKE at 400 Degrees for 20-25 Minutes, or until golden.
OPTIONAL GLAZE:
2/3 Cup Icing Sugar
1 tsp grated Lemon rind
3-4 tsp lemon juice
Combine ingredients, add enough juice to make a smooth spreading consistence. Spread over warm Muffins.
You could substitute Cranberries for Blueberries or Use Orange instead of Lemon.
Fold in Cranberries.
*Combine Egg (beat), Milk, Oil, Honey, Lemon Juice, Lemon Rind in Large Bowl.
(*If you measure out the oil first in the 1/3 cup measure - then the honey - the honey will slip out of the measuring cup without any problem!). Stir so all combined.
*Add all Dry ingredients.
*Fold in Cranberries.
*Spoon batter into 12 greased muffin cups.
(*I have 12 silicone muffin cups I put into the muffin tin. They are amazing - No grease required and the muffins just pop out when cool!)
BAKE at 400 Degrees for 20-25 Minutes, or until golden.
OPTIONAL GLAZE:
2/3 Cup Icing Sugar
1 tsp grated Lemon rind
3-4 tsp lemon juice
Combine ingredients, add enough juice to make a smooth spreading consistence. Spread over warm Muffins.
You could substitute Cranberries for Blueberries or Use Orange instead of Lemon.
Fold in Cranberries.
Enjoy!
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