Lemon Cranberry Muffins

1. 1

   Assemble all the ingredients.

2. 2

   Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line the cups with paper liners.

3. 3

   Whisk the milk and lemon juice together in a jug to make sour milk; whisk in the eggs and oil until smooth.

4. 4

   Stir the flour, sugar, baking powder, and salt together in a large bowl, creating a well in the center; pour the milk mixture into the well and stir just until the batter is combined; fold in the cranberries.

5. 5

   Spoon the batter into the prepared muffin cups, filling each about 2/3 full; sprinkle with the almonds.

6. 6

   Bake in the preheated oven until the tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

• Calories 278.59 kcal Moderate
• Protein 4.42 g Low Source
• Carbs 41.1 g Moderate
• Total Fat 11.44 g Moderate
• Saturated Fat 1.59 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 29.63 mg Moderate
• Sodium 122.79 mg Moderate
• Fiber 1.92 g Low Source
• Sugar 22.66 g High
• Added Sugar 0.0 g Low Source
• Calcium 86.44 mg Low Source
• Iron 1.39 mg Low Source
• Potassium 32.39 mg Low Source
• Vitamin A 24.97 mcg_rae Low Source
• Vitamin C 2.26 mg Low Source
• Vitamin D 0.67 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten