Cranberry Lemon Muffins
Ingredients
-
1
cup
all-purpose flour
-
½
cup
granulated sugar
-
1¾
teaspoons
baking powder
-
¼
teaspoon
salt
-
3
tablespoons
milk
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
lemon zest
-
3
tablespoons
Greek yogurt
-
6
tablespoons
unsalted butter, melted
-
1
large
egg
-
1
teaspoon
vanilla extract
-
½
cup
fresh or frozen cranberries, tossed with 2 teaspoons of all-purpose flour
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, lemon juice, lemon zest, Greek yogurt, melted butter, egg, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix well.
- Toss the cranberries with all-purpose flour and gently fold them into the batter.
- Arrange baking cups in a muffin pan and fill them with the batter.
- Bake for 6 minutes, then reduce the temperature to 356°F (180°C) and continue baking for 25 minutes or until lightly browned and a cake tester comes out clean.
Nutrition Facts (estimated)
Servings
6 pieces
Calories
267
Total fat
13g
Total carbohydrates
35g
Total protein
4g
Sodium
239mg
Cholesterol
59mg
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