Prep 7 mins
Cook 25 mins
My lemon tree goes bonkers during Spring & Summer so I'm always on the look out for ways to use lemons, juice, rind etc, I haven't tested this yet but thought it sounded great!
- 2 cups flour
- 1⁄2 cup whole wheat flour
- 1 tablespoon baking powder
- 1⁄2 cup dried cranberries
- 1 tablespoon lemon rind, grated
- 3 eggs
- 125 g butter, melted
- 2⁄3 cup milk
- 3⁄4 cup brown sugar
- Sift flours with baking powder, stir in cranberries & lemon rind.
- In a separate bowl, whisk together eggs, butter, milk & sugar, pour into flour mixture and stir until just combined.
- Spoon into greased muffin pans and bake at 180.C for approx 25 mins or until cooked through.
These were pretty good. I added the juice of my lemon and they had a nice mild lemon taste. I think they had more of the texture of a scone than a muffin. I made them to sell in a fundraiser at church and they were quickly gone! Thanks!
Mandy these are a very nice muffin that are not overly dense. I love the addition of the wheat flour. I wish there was a bit more zing from the lemon - maybe it is because I do not have fresh lemons off a tree so I'm thinking a squeeze or two from the lemon itself might be great next time. I served them to an adult class at church and they went fast! Love dried cranberries so this recipe will be made again! Thanks for sharing in 123 Hits for my tag.
These are great; both tangy and sweet. A nice change from the usual muffins. The cranberries cooked up soft and flavorful. I'd never cooked with dried fruit before, and these turned out as good as fresh cranberries. The muffin dough is moist and chewy. I could taste the lemon, but for my personal preference next time I'll add some lemon juice to the dough, in addition to the lemon zest. These are muffins that I'll have on hand for breakfast, a snack, or a brunch. Thanks for posting this recipe, Mandy -- it's a winner!