Lemon Cranberry Muffins
These were perfect! Added the lemon zest (about a tsp) as suggested, and baked for 20-22 minutes (for a dozen, full cups). Fluffy, sweet, tart. Exactly what I was looking for! I didn't add any almonds on top, because I didn't have any, but I have a bunch of cranberries left over, so I will be making these again! And again!
3 users found this review helpful
Nov. 25, 2012