Lemon Cranberry Muffins
Lemon cranberry muffins are zesty, light and filled with flavor
Servings: 12 muffins
Ingredients
- 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
Instructions
- 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 1/4 cup of powdered sugar with 2 tablespoons lemon juice and drizzle over the muffins.
Nutrition
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