Lemon-Glazed Cranberry Muffins
These sweet and tangy muffins are a crowd pleaser and perfect for unexpected guests. Pair with coffee, tea or milk for a tasty dessert or midnight snack.
12 Muffins
9-17 minutes
Ingredients:
1 ¾ cups all-purpose flour
½ cup coarsely chopped dried cranberries
⅓ cup sugar
⅓ cup chopped pecans
2 teaspoons baking powder
½ teaspoon nutmeg
¼ teaspoon salt
1 egg, beaten
¾ cup milk
¼ cup vegetable oil
1 teaspoon grated lemon rind
Method:
Grease a 6-cup muffin pan; set aside.
In a bowl, combine flour, cranberries, sugar, pecans, baking powder, nutmeg and salt.
Make a well in center of mixture.
Combine egg, milk, oil and lemon rind; add to dry mixture.
Stir just until moistened.
Spoon batter into prepared pan, filling ⅔ full.
Cook according to your Advantium model's cooking settings or until lightly browned.
Remove from pan and cool slightly on wire rack.
Repeat with remaining batter.
Drizzle Lemon Glaze over muffins before serving.
Lemon Glaze In small bowl, combine ½ cup powdered sugar and 2 to 3 teaspoons lemon juice; stir until smooth.
If necessary, add additional lemon juice until of drizzling consistency.
Cooking Settings:
Advantium:
Settings:
Time:
Tray Type:
Chef's Notes:
For the very best muffins, take it easy on the mixing. After adding liquid to the dry ingredients, stir only enough to moisten. The batter should be lumpy. Overmixing results in tough muffins.