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Lemon Cranberry Muffins


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  • 2 cups all purpose flour
  • 1 cup sugar
  • 3 tsps baking pwder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp. lemon extract
  • 1 cup frozen or fresh cranberries
  • 1/3 cup slivered almonds toasted (optional)


Servings 12


Step 1

In a large bowl, combine the dry ingred. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingred. just until moistened. Fold in cranberries.

Fill paper lined muffin cups just until 2/3 full. Sprinkle with almonds (if using). Bake at 400o F for 18-20 mins. or until toothpick comes out clean. Cool for 5 mins. before removing from pan to wire rack.

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