"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cranberry Lemon Muffins Recipe

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This recipe for Cranberry Lemon Muffins, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Burton-McCarthy
Added: Friday, July 4, 2008


2 1/2 c. all purpose flour
1 T. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
1 1/4 c. milk
1/3 c. corn or canola oil
1/3 c. liquid honey
2 tsp. grated lemon rind
1 1/2 c. cranberries, fresh or frozen

Glaze: optional
2/3 c. icing sugar
1 tsp. grated lemon rind
3 to 4 tsp. lemon juice

Combine flour, baking powder, salt and cinnamon in a medium bowl and set aside. Combine egg, milk, oil, honey and lemon rind in large bowl. Add dry ingredients. Stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter into 12 greased muffin cups. Bake at 400 F for 20 to 25 minutes or until golden. Glaze while warm.

Combine ingredients, adding enough juice to make a smooth spreading consistency. Spread on warm muffins.

For a crunchy topping, sprinkle batter before baking with a mixture of 1/3 c. chopped almonds and 2 T. granulated sugar.




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