
Recipe: Lemon Cranberry Muffins
Sep 18, 2012
Makes: 24 muffins.
Nutrient analysis per muffin
Calories 169
Protein 2.7 g
Sodium 75 mg
Phosphorus 39 mg
Calcium 37 mg
Potassium 39 mg
Ingredients:
- 3/4 c. unsalted butter, room temp
- 1 1/2 c. sugar
- 3 large eggs
- 1 1/2 tsp. vanilla extract
- 1 c. sour cream
- 1/4 c. fresh lemon juice
- 1 T. lemon zest
- 2 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 c. sweetened dried cranberries
Directions:
Heat oven to 350° F. Spray muffin pans with non-stick spray. In a medium bowl, sift together flour, baking powder and baking soda. Set aside. In a separate bowl, cream butter and sugar at low speed until fluffy, about 4 min. Continuing at low speed, add eggs one at a time, then add vanilla, sour cream, lemon juice and zest. Then add the flour mixture and beat until just mixed. Fold in the cranberries with a spatula and scoop batter into muffin pans. Bake 25 – 30 minutes until the muffins are lightly browned.
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