MUFFIN2 1/2 cups (625 mL) ROBIN HOOD® All Purpose Flour1 tbsp (15 mL) baking powder1/2 tsp (2 mL) salt1/2 tsp (2 mL) cinnamon1 (1) egg1 1/4 cups (300 mL) milk1/3 cup (75 mL) CRISCO® Canola Oil1/3 cup (75 mL) liquid honey2 tsp (10 mL) lemon rind, grated1 1/2 cups (375 mL) cranberries, fresh or frozenGLAZE (OPTIONAL)2/3 cup (150 mL) icing sugar1 tsp (5 mL) lemon rind, grated4 tsp (20 mL) lemon juice
MUFFIN1. COMBINE first 4 dry ingredients. Combine egg, milk, oil, honey and lemon rind in large bowl. Add dry ingredients. Stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter into 12 greased muffin cups.2. BAKE at 400°F (200°C) for 20-25 minutes, or until golden. Glaze while warm.GLAZE3. COMBINE ingredients, adding enough juice to make a smooth spreading consistency. Spread on warm muffins.
Used fresh cranberries and they all float to the top of the muffins. Even with the glaze, I found them too tart and the cake part of the muffin to be too chewy.
I made these into mini muffins so I chopped the cranberries before adding to the batter. I found them a little too tart for my taste so next time, I might reduce the amount of cranberries and replace some of the lemon juice in the glaze with water. However, they look beautiful and they have a wonderful texture. I would like to experiment with different flavours (orange cranberry, orange chocolate chip, etc) since the batter is so great.
Very tasty but texture was more like a tea biscuit than a muffin
Very good but go stale quickly, so eat or freeze on same day!
With tart, juicy cranberries and the tang of lemon, these muffins are sweet and refreshing.
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