Tuesday, January 8, 2013

Light Airy Tart...The Wonders of THESE Muffins

I have been to get our local Rosary group (at least once a month).  As a courtesy to the hostess attending the others are asked to bring a snack of some kind to share with the other moms and little ones.  I had forgotten to save some of our Christmas cookies for snack time.  I real quick whipped up a batch of these muffins (and immediately had to make 2 more batches when I returned home).  They are so good.

Lemon Cranberry Muffins
adapted from:

2 cups flour
1 cup sugar
1 T  baking powder
1/2 t salt
2 eggs
1 cup milk
1/2 cup vegetable oil (used canola)
1 t lemon extract (used orange)
1 cup frozen or fresh cranberries, halved (did not bother - put 3/4 cup dried in one batch)
1/3 cup toasted slivered almonds, omitted

Line 12 standard-size muffin cups with liners. Preheat oven to 400. Combine dry ingredients in one bowl.  In another bowl combine the eggs, milk, oil and extract.  Stir in the dry ingredients.  Fold in cranberries, gently.  (I just place 7 cranberries in the bottom of each muffin cup.) Place 1/3 cup of batter in each cup.   Sprinkle with almonds. Bake for 18-20 minutes.  Cool about 5minutes before serving.

No comments:

Post a Comment