Nothing like a good muffin, right? Right. It’s strange though because neither of really like muffins that much (no excited giggling was involved). Muffins are not really a prominent dessert in the Italian cuisine. But that’s exactly why we wanted to try them out! Although no chocolate was involved in the making of these muffins they still turned out pretty darn good!
Lemon Cranberry Muffins
From All Recipes
- 2 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon lemon extract
- 1 cup fresh or frozen cranberries, halved
- 1/3 cup slivered almonds, toasted
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry
Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
A crispy outside and a soft and warm inside.
These muffins were a huge hit with our families. Definitely gone in less then two days! Baked goods don’t really last long in our houses. We would also have to admit that even though cranberry and lemon muffins are not even on our top five list of favourite food pairings (um sounds bitter!) these were actually quite sweet and yummy.
However, we were surprised that no butter was involved. We wonder if it makes a difference if we used butter instead of oil next time? Do the muffins come out more moist or sweeter? Tastier? Hm, something to experiment with we guess.
Denise and Laura