Reese’s Lemon Cranberry Muffin Adventure

Hey Readers!

I am a self-proclaimed Christmasolic.  I love this time of the year.  In my neck of the woods, we’re pretty much guaranteed a white Christmas every year, and this year was a spectacular one.  All the snow, along with the bombardment of Christmas commercialism, just got me into the Christmas spirit even more.  All of these Christmas-like feelings got me to want to try and do something a little bit different this year where my sweet tooth was concerned.  Usually, we just make easy two-step snacks and have a ton of store-bought chocolate around to nibble on.  I decided to go out on a limb, and try to do some actual baking, something I’m not too good at.  One of the treats I tried creating was a batch of lemon cranberry muffins.

I know, lemon cranberry muffins are not very festive, but they are my favourites.  I crave them, but I never had the guts to try to make them.  I figured, no guts, no glory!  So I went online to find a recipe, went to the supermarket to get my ingredients, got my eldest daughter on board to help, turned on some Christmas specials, rolled up our sleeves and started baking.  Below, you’ll see how we went from chaos to creativity making our lemon cranberry muffins:

Here is my "Baking Elf" slicing up the cranberries for these delectable muffins.  Yes, she still has all of her fingers intact!
Here is my “Baking Elf” slicing up the cranberries for these delectable muffins. Yes, she still has all of her fingers intact!
Can you tell I really put my girl to work?  I'm so glad she was helping, as this would have taken me FOREVER to do!
Can you tell I really put my girl to work? I’m so glad she was helping, as this would have taken me FOREVER to do!
This is what all of the dry ingredients looked like before I mixed them together.  Yeah, I know, you can't make any of them out because they're all the same colour.
This is what all of the dry ingredients looked like before I mixed them together. Yeah, I know, you can’t make any of them out because they’re all the same colour.
I had to borrow a line from Homere Simpson, as I was an idiot when it came to this part of recipe.  For some reason, I freaked out, thinking I put in too much lemon juice into the souring mix with the milk.  I had to run out to the store and buy some more.  At least I didn't add the rest of the wet ingredients to it yet!
I had to borrow a line from Homere Simpson, as I was an idiot when it came to this part of recipe. For some reason, I freaked out, thinking I put in too much lemon juice into the souring mix with the milk. I had to run out to the store and buy some more. At least I didn’t add the rest of the wet ingredients to it yet!
This is what all of the wet ingredients look like mixed together.  I know, it's not a proper mixing bowl, so I had to improvise.
This is what all of the wet ingredients look like mixed together. I know, it’s not a proper mixing bowl, so I had to improvise.
I have all of the ingredients in the bowl.  The cranberries were not cooperating, as usual, but I got them under control.
I have all of the ingredients in the bowl. The cranberries were not cooperating, as usual, but I got them under control.
Into the paper cups my mixture went.  I was so anxious as to how they were going to turn out.
Into the paper cups my mixture went. I was so anxious as to how they were going to turn out.
Here they are!  My lemon cranberry muffins, fresh out the oven.  I had extra batter left over, so I made a thin cake that the stack of muffins are piled up on.  Good work, me!
Here they are! My lemon cranberry muffins, fresh out the oven. I had extra batter left over, so I made a thin cake that the stack of muffins are piled up on. Good work, me!

As you can tell, Readers, we had a lot of fun baking up these sweet and sour treats!  I think the only thing I would change about the recipe would be to use actual lemon juice.  I think it would make them sing!  I have placed the recipe and the All Recipes site below if you would like to try making these muffins yourself.  If you liked this post, you should see my sort of Part 2 of my Adventures in Baking where I made Easy Chocolate Squares the next day.  They were addictive!

Original recipe makes 12 muffins Change Servings
  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup lemon juice
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup cranberries, halved
  • 1/3 cup toasted slivered almonds

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  3. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Kitchen-Friendly View

  • PREP 10 mins
  • COOK 20 mins
  • READY IN 35 mins

All Recipes Site: allrecipes.com.

Until my next post, Readers!

Reese.

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