• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes 12 muffins
  • Freezing Excellent
  • Cranberry Lemon Muffins
    Cranberry Lemon Muffins

Ready.
Set.
Make.

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Ingredients

  • Muffin
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/3 cup Canola or Vegetable Oil
  • 1/3 cup liquid honey
  • 2 tsp grated lemon zest
  • 1 cup cranberries, fresh or frozen
  • Glaze (Optional)
  • 2/3 cup icing sugar
  • 4 tsp lemon juice
  • 1/2 cup granulated sugar
  • 1 tsp baking soda

Serving Size: 12 muffins

Next

Directions

Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease or line 12 cup muffin pan with paper liners.
  • Muffin: Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk egg, buttermilk, oil, honey, and lemon zest in a separate large bowl.
  • Add flour mixture to egg mixture. Stir just until dry ingredients are moistened. Fold in cranberries.
  • Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in centre of muffin comes out clean.
  • Glaze: Combine icing sugar and lemon juice in a small bowl, adding enough juice to make a smooth spreading consistency. Spread on warm muffins.
Finish

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