Lemon Cranberry Muffins

Vegetarian
Health score
1%
Lemon Cranberry Muffins
35 min.
12
215kcal

Suggestions


Start your day on a bright note with these delightful Lemon Cranberry Muffins! Perfectly balancing the tartness of fresh cranberries with the zesty brightness of lemon, these muffins are a delicious way to elevate your morning meal or brunch. Whether you're enjoying a quiet breakfast at home or hosting friends for a weekend gathering, these muffins are sure to impress.

Not only are they vegetarian-friendly, but they also come together in just 35 minutes, making them an ideal choice for busy mornings. With a light and fluffy texture, each bite is bursting with flavor, complemented by the satisfying crunch of toasted slivered almonds on top. Plus, at only 215 calories per muffin, you can indulge without the guilt!

These Lemon Cranberry Muffins are not just a treat for your taste buds; they also provide a wonderful source of energy to kickstart your day. The combination of wholesome ingredients ensures that you’re fueling your body with the nutrients it needs. So, gather your ingredients and get ready to fill your kitchen with the irresistible aroma of freshly baked muffins. Your family and friends will be asking for seconds!

Ingredients

  • tablespoon double-acting baking powder 
  • cup cranberries halved
  •  eggs 
  • cups flour all-purpose
  • 0.3 cup juice of lemon 
  • 0.8 cup milk 
  • 0.5 teaspoon salt 
  • 0.3 cup slivered almonds toasted
  • 0.5 cup vegetable oil 
  • 1.3 cups granulated sugar white

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, and salt in a large bowl.
  3. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  4. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Nutrition Facts

Calories215kcal
Protein7.8%
Fat19.7%
Carbs72.5%

Properties

Glycemic Index
27.51
Glycemic Load
26.91
Inflammation Score
-3
Nutrition Score
6.0130434502726%

Flavonoids

Cyanidin
3.94mg
Delphinidin
0.64mg
Malvidin
0.04mg
Pelargonidin
0.03mg
Peonidin
4.1mg
Catechin
0.07mg
Epigallocatechin
0.14mg
Epicatechin
0.38mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.26mg
Hesperetin
0.74mg
Naringenin
0.08mg
Isorhamnetin
0.08mg
Kaempferol
0.02mg
Myricetin
0.55mg
Quercetin
1.27mg

Nutrients percent of daily need

Calories:214.59kcal
10.73%
Fat:4.79g
7.37%
Saturated Fat:0.94g
5.87%
Carbohydrates:39.69g
13.23%
Net Carbohydrates:38.43g
13.98%
Sugar:22.22g
24.69%
Cholesterol:29.11mg
9.7%
Sodium:219.98mg
9.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.27g
8.54%
Selenium:9.87µg
14.1%
Manganese:0.25mg
12.25%
Vitamin B1:0.18mg
12.23%
Vitamin B2:0.2mg
11.65%
Folate:43.99µg
11%
Calcium:94.06mg
9.41%
Phosphorus:90.09mg
9.01%
Vitamin E:1.13mg
7.54%
Iron:1.35mg
7.51%
Vitamin B3:1.37mg
6.87%
Fiber:1.25g
5.02%
Magnesium:16.47mg
4.12%
Vitamin C:3.13mg
3.8%
Vitamin K:3.89µg
3.7%
Copper:0.07mg
3.67%
Vitamin B5:0.31mg
3.06%
Zinc:0.41mg
2.73%
Potassium:89.82mg
2.57%
Vitamin B12:0.15µg
2.46%
Vitamin B6:0.04mg
2.11%
Vitamin D:0.31µg
2.1%
Vitamin A:69.64IU
1.39%
Source:Allrecipes
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