Reese’s Lemon Cranberry Muffin Adventure
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:
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!
- 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
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- 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.
- 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.
- PREP 10 mins
- COOK 20 mins
- READY IN 35 mins
All Recipes Site: allrecipes.com.
Until my next post, Readers!