Jackson’s Lemon-Cranberry Muffins
I guess technically, Jackson Pierce didn’t bake these, his housekeeper did-but still. He did heat them up and serve them to Hannah! These muffins are fool-proof and delicious. They can be made ahead of time and stored in the freezer for whenever you need a warm winter treat. The sprinkled sugar and bright cranberries look pretty and festive.
2 Cups All Purpose Flour
½ Cup Granulated Sugar
4 Tsp. Baking Powder
½ Tsp. Salt
Grated rind from one lemon
¼ Cup Cooking Oil
3/4 Cup Milk
1 Cup Frozen Cranberries
Sprinkled Granulated Sugar
Measure flour, sugar, baking powder and salt into a large bowl. Stir thoroughly. Make well in center.
In separate bowl beat eggs until frothy. Mix in cooking oil, milk, and cranberries. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin cups ¾ full. Bake in 400 degree oven for 20 to 25 minutes. Makes 18-24 muffins.
Topping: Brush hot cooked muffin tops with melted butter. Sprinkle with granulated sugar.
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