Cranberry Muffins

READY IN: 30mins
YIELD: 10 Muffins
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 12
    cup milk
  • 1
    egg, slightly beaten
  • 12
    cup sugar
  • 1
    teaspoon of fresh lemon zest...or the zest of one lemon (in a pinch you can substitute with a few drops of lemon extract)
  • 1 12
    cups flour (I use 3/4 cup whole wheat and 3/4 cup white)
  • 2 14
    teaspoons baking powder
  • 14
    teaspoon salt
  • 12
    cup pecans, chopped
  • 34
    cup cranberries, chopped
Advertisement

DIRECTIONS

  • Watch the video: https://www.youtube.com/watch?v=C10J_6j1AyY.
  • With a wire whisk, mix together oil, milk, egg, sugar and lemon zest.
  • Stir together dry ingredients. Then gently stir into wet ingredients until moistened.
  • Add chopped pecans and chopped fresh or frozen cranberries. (I use a nut chopper to chop first the pecans, then the cranberries.).
  • Spoon batter into greased muffin pans. Bake at 400 degrees for 15-20 minutes, until an inserted wooden toothpick comes out clean. Remove from pans and serve. Makes about 10 regular size muffins.
Advertisement