CRANBERRY-LEMON MUFFINS

One of my favourite combinations is cranberry and lemon.  The tart of the cranberry and sour of the lemon magically complement each other.  The muffins are a quick ready-made breakfast or perfect mid-day snack.

Prepare flaxseed egg:  Mix ground flaxseed and water.  Let sit for 15 minutes to gel.

Preheat oven to 350F

Mix all wet ingredients and lemon zest together.

Sift all dry ingredients together.

Add dry ingredients and cranberries to wet ingredients.  Do not overmix.

Oil 12 muffin cups and fill with batter.

Bake for 45 – 50 minutes.

Cool before removing from muffin pan.

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CRANBERRY-LEMON MUFFINS

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 45 - 50 minutes
  • Total Time: 65 - 70 minutes
  • Yield: 12 muffins 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

One of my favourite combinations is cranberry and lemon.  The tart of the cranberry and sour of the lemon magically complement each other.  The muffins are a quick ready-made breakfast or perfect mid-day snack.


Ingredients

Scale

Instructions

  1. Prepare flaxseed egg:  Mix ground flaxseed and water.  Let sit for 15 minutes to gel.
  2. Preheat oven to 350F
  3. Mix all wet ingredients and lemon zest together.
  4. Sift all dry ingredients together.
  5. Add dry ingredients and cranberries to wet ingredients.  Do not overmix.
  6. Oil 12 muffin cups and fill with batter.
  7. Bake for 45 – 50 minutes.
  8. Cool before removing from muffin pan.

Keywords: vegan/gluten-free muffin, vegan/gluten-free snack, cranberry dessert, cranberry-lemon muffin

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