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Cranberry-Lemon Muffins


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Ingredients

Muffins

500 ml (2 cups) Patience Fruit & Co Whole & Juicy Dried Cranberries

500 ml (2 cups) unbleached organic flour

15 ml (1 tbsp) baking powder

250 ml (1 cup) organic oats

250 ml (1 cup) brown sugar, packed

Grated zest and juice of 1 organic lemon

310 ml (1 ¼ cups) milk

125 ml (½ cup) unsalted butter, melted

1 egg, lightly beaten

 

Toppings (optional)

15 ml (2 tbsp) oats

60 ml (¼ cup) brown sugar, packed

80 ml (1/3 cup) pecans, fine chopped

2.5 ml (½ tsp) ground cinnamon

15 ml (1 tbsp) butter, melted

Preparation time 15 min
Cooking time 25 to 30 min Portions 8

These simple muffins are just delicious with or without topping. What a pleasure to serve homemade muffins baked with organic ingredients!

Ingredients

Muffins

500 ml (2 cups) Patience Fruit & Co Whole & Juicy Dried Cranberries

500 ml (2 cups) unbleached organic flour

15 ml (1 tbsp) baking powder

250 ml (1 cup) organic oats

250 ml (1 cup) brown sugar, packed

Grated zest and juice of 1 organic lemon

310 ml (1 ¼ cups) milk

125 ml (½ cup) unsalted butter, melted

1 egg, lightly beaten

 

Toppings (optional)

15 ml (2 tbsp) oats

60 ml (¼ cup) brown sugar, packed

80 ml (1/3 cup) pecans, fine chopped

2.5 ml (½ tsp) ground cinnamon

15 ml (1 tbsp) butter, melted

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Steps

  1. Blanch dried cranberries in a pot of boiling water 5 minutes. Drain and let cool.

  2. Preheat oven to 200°C (400°F).

  3. In a large bowl, sift together flour and baking powder. Add remaining dried ingredients, cranberries and lemon zest, then mix well.

  4. In another bowl, combine milk and lemon juice. Leave to rest a few minutes.
    In a small bowl, prepare garnish by combining all the ingredients and set aside.

  5. Make a well in the center of dried ingredients, then add in melted butter and beaten egg. Pour in curdled milk and mix.

  6. Fill 8 large muffin molds with dough and top with garnish. Bake in oven around 20 minutes or until muffins are firm to the touch. Let cool before unmolding.

Thanks to our collaborator

Butterflyfood

Ashley Colbourne is a self-taught food photographer and cook based out of Toronto. She writes about her passion for anything delicious on her blog, Butterflyfood.

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