CRANBERRY LEMON MINI MUFFINS
Steps:
- 1. Preheat oven to 350°F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. 2. In a separate bowl, stir together the dry ingredients and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then lemon juice with the vanilla extract. Beat just until smooth. 3. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. 4. Spoon the batter into the prepared pan topping each muffin with a small sprinkle of the turbinado sugar. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.
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Kedir Abdu
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them. They said they were the perfect after-school snack. I think next time I will try using less sugar or adding a bit more lemon juice to the batter.
Sohial Malik
[email protected]These muffins were amazing! I made them for my family and they loved them. They are so moist and flavorful, and the cranberry-lemon combination is perfect. I will definitely be making these again.
C. J. J. Hofsta
[email protected]These muffins were a bit dry, but the flavor was good. I think next time I will try adding a bit more butter or oil to the batter. Overall, these muffins were a good starting point, but they could be improved with a few tweaks.
Shary Babu vlog
[email protected]These muffins were so easy to make and they turned out so delicious! I used frozen cranberries and they worked just as well as fresh cranberries. The muffins were moist and flavorful, and the cranberry-lemon combination was perfect. I will definitely
Ali Babasaleh
[email protected]These muffins were a bit too tart for my taste, but my husband loved them. He said they were the perfect balance of sweet and tart, and he ate three of them! I think next time I will try using less cranberries or adding a bit more sugar to the batter
Lizette Reyes
[email protected]I'm not a huge fan of cranberries, but these muffins were so good that I ate two of them! The lemon flavor really balances out the tartness of the cranberries, and the muffins are so moist and fluffy. I will definitely be making these again.
Lal Taj
[email protected]These muffins are amazing! I made them for a brunch party and they were a huge hit. Everyone loved them and asked for the recipe. They are so moist and flavorful, and the cranberry-lemon combination is perfect.
Caleb Leggett
[email protected]These muffins were so easy to make and they turned out so moist and delicious! I used fresh cranberries and they added the perfect tartness to balance out the sweetness of the muffins. I will definitely be making these again.