Lemon Cranberry Muffins

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Lemon Cranberry Muffins

by Idlewild
Servings: 12

1 stick butter, at room temperature
3/4 cup sugar
2 lemons (zest and juice)
2 large eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt
1 cup milk
1-1/2 cups (to 2 cups) dried cranberries
2 tbsp sugar

Cream together butter and 3/4 cup sugar. Add lemon zest, eggs, and vanilla. Sift together flour, baking powder, and salt.

Into the creamed mixture, alternate adding the flour mixture with 1 cup of milk and stir just until blended. Fold in berries. Spoon into 12 lined or greased muffin cups.

Bake at 375°F for 25 minutes. Mix lemon juice with 2 tbsp sugar over low heat until sugar melts. Paint muffin tops with glaze. If possible, serve warm.

posted by June
(12/24/99)

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