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Tuesday April 8, 2008 8:09 am

Recipe: Cranberry Lemon Muffins


I’m on a personal mission to get you baking, readers! These cranberry lemon muffins, which I’ve adapted from Nigella Lawson’s classic “How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking”, are easy, fast, and delish.


  • 1/4 cup butter
  • 1 1/3 all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Juice and and chopped zest of 1 lemon
  • Approximately 1/2 cup milk
  • 1 large egg
  • 5 ounces dried cranberries

Preheat the oven to 400. Grease or put liners a 12-cup muffin tin, or if you’re working with a silicone muffin pan get it out and make sure it’s clean.

Melt the butter and let it cool.

Mix the flour, baking powder, baking soda, sugar, salt and zest. Pour the lemon juice into a 1 cup measuring cup, then fill it almost to the top with the milk. It will curdle, but that’s just fine. Empty your milk juice into a bowl and beat in the egg and the cooled melted butter. Pour the liquid into the bowl with the dry ingredients and mix it together just enough to combine everything (lumps are okay here). Gently mix in the cranberries.

Spoon the batter into your baking vessel of choice and bake for 22 to 24 minutes - you’ll know they’re done when you gently press on the tops and they pop back up.

Cranberries can be substituted with the same amount of just about any fresh or dried berry or fruit. Lemon can be substituted with orange, but use less zest and only about 1/4 - 1/2 cup of juice or you might end up with overpoweringly orange-y muffins.



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