Cranberry Lemon Muffins
Prep Time 20 mins
Cook Time 25 mins
Serves 12
Difficulty N/A
Ingredients
- Muffin:
- 2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour
- 1/2 cup (125 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 egg
- 1 1/4 cups (300 mL) buttermilk
- 1/3 cup (75 mL) Canola or Vegetable Oil
- 1/3 cup (75 mL) liquid honey
- 2 tsp (10 mL) grated lemon zest
- 1 cup (250 mL) cranberries, fresh or frozen
- Glaze (Optional):
- 2/3 cup (150 mL) icing sugar
- 4 tsp (20 mL) lemon juice
Directions
Step 1:
Preheat oven to 375°F (190°C). Grease or line 12 cup muffin pan with paper liners.
Step 2:
Muffin: Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
Step 3:
Whisk egg, buttermilk, oil, honey, and lemon zest in a separate large bowl.
Step 4:
Add flour mixture to egg mixture. Stir just until dry ingredients are moistened. Fold in cranberries.
Step 5:
Spoon batter into prepared muffin cups.
Step 6:
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in centre of muffin comes out clean.
Step 7:
Glaze: Combine icing sugar and lemon juice in a small bowl, adding enough juice to make a smooth spreading consistency. Spread on warm muffins.