Lemon and Cranberry Muffins

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Lemon and Cranberry Muffins

Production: 10 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

Bursting with juicy and delicious berries, this muffin that will delight gourmets and will appeal to people who monitor the quality of their diet.
The tangy lemon marries the cranberry to make this a favorite little treat every day.

Lemon and cramberry muffins

Ingredients:
Oatmeal Flakes (Quick Cooking) – [3/4 cup]  (190 ml.)
White Sugar – [1 cup]  (250 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Salt – [1/3 teaspoon]
Butter – [1/2 cup]  (125 ml.)
Milk – [2/3 cup]  (170 ml.)
Egg  – [1]
Fresh Cranberries – [2 cups]  (500 ml.)
Lemon Zest – [4 teaspoons]  (20 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
White Sugar – [4 teaspoons]  (20 ml.)

Steps:
1- In a food processor, grind the oatmeal powder.
2- Put the oat powder in a large bowl.
3- Add flour, sugar, baking powder and salt.
4- Stir with a whisk.
5- Add the butter, using two knives, work the mixture until it has taken the appearance of breadcrumbs.
6- In a bowl, using a whisk, beat egg with milk.
7- Pour milk mixture over dry ingredients.
8- Add the cranberries and lemon zest and mix until dough is moist (do not overmix).
9- Spoon batter into muffin tins, greased or lined with paper cups.
10- In a small bowl, mix 4 tsp. (20 ml.) of sugar and cinnamon.
11-  Sprinkle tops of muffins with sugar mixture and cinnamon.
12-  Bake in preheated oven 400 F (200 C) from 25 to 30 minutes.