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Lemon Cranberry Muffins

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“These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.”
READY IN:
32mins
SERVES:
6
YIELD:
6 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Stir flour, baking powder and salt together.
  3. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
  4. In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
  5. Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
  6. Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
  7. I have no idea how long these take in a 12-cup pan.

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