Cranberry and Lemon Muffins
Cranberry and Lemon Muffins
Rating: (1 rated)
  • 2 cups (500 ml) all-purpose flour
  • 1 tablespoon (15 ml) baking powder
  • 1 cup (250 ml) rolled oats (oatmeal)
  • 1 cup (250 ml) packed brown sugar
  • 1 teaspoon (5 ml) nutmeg
  • 1 cup (250 ml) dried cranberries
  • 2 tablespoons (30 ml) poppy seeds
  • Grated zest and juice of 1 lemon
  • 1 1/4 cups (310 ml) milk
  • 1/2 cup (125 ml) unsalted butter, melted
  • 1 egg, lightly beaten
  • Preparation
  • With the rack in the middle position, preheat the oven to 200 °C (400°F).
  • Butter or lightly oil 8 muffin cups.
  • In a large bowl, sift together the flour and baking powder. Add the rolled oats, brown sugar, nutmeg, dried cranberries, poppy seeds and lemon zest. Blend well.
  • In another bowl, combine the milk and lemon juice. Let stand for 2 minutes. Meanwhile, prepare the crumble. In a small bowl, blend the oats, brown sugar, pecans, cinnamon and butter until the texture is grainy.
  • Set aside. Add the melted butter and egg to the acidulated milk.
  • Make a well in the centre of the dry ingredients. Pour the liquid ingredients. Blend quickly, without overbeating.
  • Fill 8 large muffin cups. Sprinkle the muffins with the crumble. Press lightly with your fingers.
  • Bake for 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let stand 5 minutes. Unmould on a rack.
  • Description
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