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Lemon Cranberry Muffins
SUBMITTED BY:
Noelle Miles Griggs
"These mouth-watering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight. --Noelle Miles Griggs, Columbia, Illinois"
RECIPE RATING:
Read Reviews
(22)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted
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DIRECTIONS
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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REVIEWS
Reviewed on Dec. 1, 2007 by
Melanie
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Melanie
Dec. 1, 2007
This recipe is the lemon/cranberry muffin recipe I've been looking for. I got sick of buying them on the way to work so I've been trying to find a half decent recipe. This one is just as good (if not better) than the ones at the local coffee shop. Instead of extract I added the zest and juice of one lemon. I like these muffins to be tart and lemony and I found that amount to be perfect. I also added vanilla, 1/2 tsp of baking soda, and substituted the milk for buttermilk. Thanks for sharing, and I'll be making these ones regularly from now on.
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5 users found this review helpful
This recipe is the lemon/cranberry muffin recipe I've been looking for. I got sick of buying...
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Reviewed on Mar. 28, 2007 by MSYLVESTER4
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MSYLVESTER4
Mar. 28, 2007
Loved this recipe! I changed it up a little by making them orange flavored. I added zest of one orange w/ 1/2 tsp. of almond extract and about 1 tablespoon of orange juice. I also used dried cranberries which were excellent. Made a streusel topping. They were great! I'm going to try it with lemon/blueberry combo next. Definitely a keeper!
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5 users found this review helpful
Loved this recipe! I changed it up a little by making them orange flavored. I added zest of...
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Reviewed on Oct. 26, 2007 by
ANJACKSON
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ANJACKSON
Oct. 26, 2007
These were really yummy! I made them last night with a few modifications to cut back on fat/calories. I reduced the sugar to 3/4 cup, used 4 egg whites and cut the oil back to 1/4 cup and added 1/3 cup unsweetened applesauce - turned out fantastic! Since I didn't have any lemon extract, I used the zest and juice from halI of a lemon (could use more zest next time) and also kept my cranberries (fresh) whole. Thanks...will make again!
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3 users found this review helpful
These were really yummy! I made them last night with a few modifications to cut back on...
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Reviewed on Oct. 19, 2007 by
SERENDIPITY2
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SERENDIPITY2
Oct. 19, 2007
I didn't find this recipe "soupy" like another member did. The batter was just right and made 12 large-capped muffins. The texture when baked was cake-like, just the way I like them, and they were delicious served with my homemade strawberry jam.
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3 users found this review helpful
I didn't find this recipe "soupy" like another member did. The batter was just right and made...
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Reviewed on Jan. 1, 2007 by ash
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ash
Jan. 1, 2007
these muffins turned out great. Simple recipe and great results! I didn't have lemon extract so I used lemon zest. Yummy!
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3 users found this review helpful
these muffins turned out great. Simple recipe and great results! I didn't have lemon extract...
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Reviewed on Feb. 6, 2008 by tcornaga
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tcornaga
Feb. 6, 2008
These muffins turned out marvelously! I followed the advice of one of the reviewers and changed it up a bit. I used dried cranberries, 1/4tsp of almond, 1 Tbsp tangelo juice and the zest of one tangelo.
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2 users found this review helpful
These muffins turned out marvelously! I followed the advice of one of the reviewers and...
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Reviewed on Jan. 3, 2008 by
Caitlin
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Caitlin
Jan. 3, 2008
Delicious! Very moist. In addition to the lemon extract I added the zest of a lemon. I was a bit worried that it might be overpowering, but it was absolutely perfect!
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2 users found this review helpful
Delicious! Very moist. In addition to the lemon extract I added the zest of a lemon. I was a...
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Reviewed on Dec. 30, 2007 by
PAMMY18
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PAMMY18
Dec. 30, 2007
Quite frankly, I have never made a muffin this delicious. I just LOVED these. I made an extra half the recipe since I am taking them to a brunch and now I just want to stay home and eat these myself! They were so tender and yes, the batter is somewhat soupy as others said, but the muffins were perfect. I did add about a third cup of flaxmeal for a nutritional boost and because I love it in baked goods. I only put toasted almonds on a few of the muffins, but wish I had done more because it is really good. Thank you so much Noelle for posting this perfect recipe. I will use it over and over!
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2 users found this review helpful
Quite frankly, I have never made a muffin this delicious. I just LOVED these. I made an extra...
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Reviewed on Nov. 13, 2007 by
JULIBEAN18
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JULIBEAN18
Nov. 13, 2007
Very good! I made them in my muffin top pan, for around 12-15 minutes, using 1.5 tsp of orange extract plus a generous shake of dried orange zest. And cherry craisins work great too! Nice and moist with good flavor. Thanks!
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2 users found this review helpful
Very good! I made them in my muffin top pan, for around 12-15 minutes, using 1.5 tsp of...
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Reviewed on Jan. 9, 2007 by
jackattack
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jackattack
Jan. 9, 2007
The batter for these muffins was very thin and soupy, which meant for a messy transfer to muffin cups. I didn't have lemon extract, so I used lemon zest but I also added some fresh squeezed lemon juice. Yum.
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2 users found this review helpful
The batter for these muffins was very thin and soupy, which meant for a messy transfer to...
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