Cranberry Muffins
 

Cranberry Muffins

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These cranberry muffins are light and airy. A perfect balance of sweet and tart, they are great for breakfast, lunch or a snack. Betcha can't eat just one!

SERVING SIZE

makes 12 muffins

INGREDIENTS

1 cup butter

1 cup sugar

2 large eggs

1 ½ teaspoons vanilla extract

1 tablespoon lemon zest

2 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

1 ¼ cups buttermilk (or sour cream)

1 ½ cups fresh cranberries

 

INSTRUCTIONS

Preheat the oven to 375 degrees F.

Prepare a muffin tin with baking spray or paper muffin cups.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time. Add in the vanilla and lemon zest.

In a separate bowl, sift together the flour and baking powder. Add in the salt. Add the wet then dry ingredients into the butter/sugar mixture alternately (dry, wet, dry, and wet).

Carefully fold in the cranberries. Spoon the batter into a muffin tin and bake at 375 degrees Fahrenheit until golden brown, about 15 to 20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Enjoy!

  PRINT VERSION

vegetable plate

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