"These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!" — bobpiazza
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1 1/4 cups
toasted slivered almonds
These are excellent, fluffy, tasty muffins!! I followed the recipe exactly. Next time I make them I'm going to add some lemon zest cause I LOVE LEMON!! lol! I will now sit down, put my feet up and enjoy 1 (or 2) with a nice cuppa tea :) Thanks for the recipe!!
I followed the recipe exact. I got 12 biggish muffins out of one recipe, baked at 350*, they were done at just over 22 minutes. Not impressed with this muffin recipe. These turned out super spongy with a sticky exterior with not a whole lot of flavor. For me, this really was a waste of ingredients. NOTE: I'm not a novice muffin baker, so I really don't know what happened other than too much liquid?
I was a little disappointed with these because they didn't have a lot of lemon flavor so I would recommend adding some lemon zest if you have it. I did not add the almonds because I didn't have them, but the muffins were still pretty good. They were moist and had a good amount of cranberries.
Tasted GREAT - not Dry. Dryness is the result of over mixing and/or over-baking. TIP: Since there is no butter in this recipe, I recommend using the paper/foil baking cups in a muffin pan as mine stuck a little bit (i used butter to grease pan) and about 4 of my tops got pulled off while removing them from pan (even after cooling for 5 minutes in the pan). RECIPE Modifications: I was out of lemon juice so I had to sour the milk with some freshly squeezed lime and (mandarin) orange juice because thats all I had on hand!! I used Craisins instead of fresh cranberry - the OceanSpray website said you don't need to soak them - they are ready to use and the substitute is 3/4 cup of craisins for every 1 cup of fresh cranberries. I skipped the almonds because I didn't have any on hand (seeing a trend? we just moved 1000 miles away so our kitchen is thin right now) - so I just filled the cups with batter and popped them in the oven. BAKING NOTE: Even at 400* this recipe took longer than 18-20 minutes for me (i do not live in CO); toothpicks came out battery at 18 minutes. I rotated the pan at this point to even out the browning of the top edges, then I added about 7 minutes of bake time plus I let then sit in the oven for about 5 minutes after I shut it off. OVERALL, very easy, very tasty - just plan for the extra time to bake! Enjoy!
Excellent! I made the large size muffins, and baked them 25 minutes. I used dried cranberries, and let them sit in very hot water for 1/2 hour before adding them to plump them up. The result was a perfect muffin, which browned nicely, was very moist without being sticky, and a delicious muffin. Thanks for posting!
These are very yummy. I used orange instead of lemon and left out the almonds because my daughter doesn't like almonds. They are very good and both of my children are eating them as I type.
Really liked these, as did my kids. I used Craisins instead of cranberries.
DELICIOUS!. I USED WALNUTS & STEVIA
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Cranberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 108
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