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Lemon Cranberry Muffins

Reviewed: Nov. 25, 2012
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! Thanks!
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