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Lemon Cranberry Muffins Recipe

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

Shauntae Christensen
Added: Tuesday, March 17, 2009


6 c. all-purpose flour
4 c. sugar
3/4 tsp. baking soda
3/4 tsp. salt
8 eggs
2 c. sour cream
2 c. butter, melted
4 Tbsp. grated lemon peel
3 Tbsp. lemon juice
3 c. fresh/frozen cranberries

3/4 c. flour
3/4 c. sugar
1/4 c. cold butter


1/2 c. sugar
1/3 c. lemon juice

Combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened and fold in cranberries. Fill greased or paper-lined muffin cups until three-fourths full.

In a small bowl, combine the flour and sugar, cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk the glaze ingredients; drizzle over warm muffins. Yield: 48 muffins.

Personal Notes:
Personal Notes:
It is ok to use light or fat-free sour cream. Muffins also taste good if you leave the streusel off.




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