I love to make muffins. They’re quick, easy, and can take on just about any flavor you want to throw into them. They can be healthy or unhealthy, sweet or savory, and, no matter how complicated you make them, they never take more than 15 minutes to mix up.
So, after making the Whoopie Pies with my coworker’s lemons, I decided to use up some more of them in some muffins. This recipe is my standard muffin formula, adjusted for the lemon/cranberry mix.
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3/4 cup sugar
* 1 lemon, zest of
* 1 lemon, juice of
* 1 cup dried cranberries
* 1/4 cup buttermilk powder
* 1 cup water
* 1 egg
* 1/4 cup oil
* for glaze: 1 cup powdered sugar, 2-3 tbl milk, icing coloring as desired
Mix up the wet ingredients, add the dry ingredients. Pour into greased or lined muffin tins, bake at 350 for 20-30 minutes, until golden brown around the edges.
Mix together the sugar and milk for the glaze, add coloring as needed. Remember how I mentioned in my last post you need to be careful with gel colors? Yeah, well, you can see the results here in the muffin glaze. PATIENCE is the important word when coloring anything. Only add a little bit of color at a time. I wasn’t particularly patient, threw in a glob of gel, and this is what I ended up with. Oops.
Wait for the muffins to cool off, then drizzle the glaze over the tops for a little extra sweet shine.
These muffins will keep for at least a week in a bag at room temp, or even longer in the freezer (if frozen, nuke ‘em for a minute or so to defrost, they’ll be fine).