Filed Under: Breakfast, breakfast recipe, cranberries, muffin recipe, muffins, snack, Snacks

Cranberry-Lemon Muffins

February 6th, 2016

Patience Fruit Company

These simple muffins are delicious with or without the topping...though the topping is pretty darned delicious.
Prep Time
15 minutes
Cook Time
25 to 30 minutes
  • Muffins
  • 500 ml (2 cups) Dried Cranberries
  • 500 ml (2 cups) unbleached organic flour
  • 15 ml (1 tbsp) baking powder
  • 250 ml (1 cup) organic oats
  • 250 ml (1 cup) brown sugar, packed
  • Grated zest and juice of 1 organic lemon
  • 310 ml (1 ¼ cups) milk
  • 125 ml (½ cup) unsalted butter, melted
  • 1 egg, lightly beaten
  • Toppings (optional)
  • 15 ml (2 tbsp) oats
  • 60 ml (¼ cup) brown sugar, packed
  • 80 ml (1/3 cup) pecans, finely chopped
  • 2.5 ml (½ tsp) ground cinnamon
  • 15 ml (1 tbsp) butter, melted
  1. Blanch dried cranberries in a pot of boiling water 5 minutes. Drain and let cool.

  2. Preheat oven to 200°C (400°F).

  3. In a large bowl, sift together flour and baking powder. Add remaining dried ingredients, cranberries and lemon zest, then mix well.

  4. In another bowl, combine milk and lemon juice. Leave to rest a few minutes. In a small bowl, prepare garnish by combining all the ingredients and set aside.

  5. Make a well in the center of dried ingredients, then add in melted butter and beaten egg. Pour in curdled milk and mix.

  6. Fill 8 large muffin molds with dough and top with garnish. Bake in oven around 20 minutes or until muffins are firm to the touch. Let cool before unmolding.

Cranberry-Lemon Muffins
Ashley Colbourne

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