Description
These sweet and tangy muffins bake up very quickly — perfect for those unexpected guests!
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup lemon juice
- ¾ cup milk
- 2 eggs
- ½ cup vegetable oil
- 1 cup cranberries, halved
- ⅓ cup toasted slivered almonds
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth. Stir flour
- sugar
- baking powder
- and salt together in a large bowl
- making a well in the center; pour milk mixture into well and stir just until batter is combined; fold in cranberries.
- Spoon batter into the prepared muffin cups
- filling each 2/3 full; sprinkle with almonds.
- Bake in the preheated oven until tops spring back when lightly pressed
- about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12