Saturday, June 11, 2011

Cranberry-Lemon Muffins (or any fruit you like)

Looking for a great muffin without the mix...try these. The cranberries are sweetened with sugar, but I made a slight exception for these muffins. But they would be great as Lemon-Blueberry with fresh blueberries also. Oooh, raspberries would be wonderful..... You could also do orange juice and zest instead of the lemon. Post your favorite combo!

Cranberry-Lemon MuffinsAdapted from (LOVE THIS BLOG!!)

3/4 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup agave nectar 
3 Tblsp Honey
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
2/3 cup non-fat milk
2 tablespoons melted butter
3/4 cup fruit, diced if needed (I used dried cranberries)
1/2 teaspoon grated lemon zest (I used the zest of half a lemon), 
Juice of half a lemon 


Pre heat oven to 350 degrees and oil your muffin tin or use paper liners.

Mix the flours, baking powder and salt in a medium-large bowl.

In another medium bowl, whisk together the egg, milk, honey, juice of half a lemon and butter until well combined.

Pour the wet ingredients over the dry and add the cranberries and lemon zest. Fold everything together until just combined.

Fill muffin cups 2/3 of the way full and bake for 20 minutes. Halfway through cooking, rotate the pan. You might want to keep an eye on them after 15 minutes... make sure a toothpick inserted into the muffin comes out dry. Cool slightly and move to a wire rack.

Makes 12 muffins.


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