Lemon Cranberry Muffins
Lemon cranberry muffins are zesty, light and filled with flavor
Servings 12 muffins
- 2 cups all-purpose flour
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ cup coconut oil
- 1 egg
- 1 cup milk
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- 2 1- oz boxes of Craisins
Preheat oven to 400.
In a large mixing bowl, mix the flour, sugar, salt and baking powder, and set aside.
In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest.
Pour the liquid mixture into the flour mixture, and stir in the lemon juice and Craisins®. Mix until combined, and spoon batter into lined muffin tin.
Bake for about 15 minutes or until toothpick comes out clean.
Allow to cool slightly.
For an easy glaze, mix ¼ cup of powdered sugar with 2 tablespoons lemon juice and drizzle over the muffins.
Calories: 163kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 155mg | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1.1mg