Recipe by Pessi Piller

Cranberry-Lemon Muffins

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Cranberry-Lemon Muffins
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Egg - Tree nuts - Gluten - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian

I’m always on the lookout for a new muffin recipe to add to my rotation. This recipe may just be the one to make it to your rotation as well.

Yield: 12 large muffins

Ingredients

Muffins

  • zest of 1 lemon (approximately 1 tablespoon)

  • 1 cup sugar

  • 1/2 cup oil

  • 2 eggs

  • 1 tablespoon vanilla sugar

  • 2/3 cup Gefen Almond Milk

  • 1 tablespoon lemon juice

  • 2 cups Glicks Flour

  • 2 teaspoons baking powder

  • 1 cup frozen, fresh, or Gefen Dried cranberries

Crumble

  • 1/3 cup sugar

  • 1/2 cup Glicks Flour

  • 1 tablespoon vanilla sugar

  • 3 tablespoons oil

  • zest of 1 lemon (approximately 1 tablespoon)

Directions

1.

Combine crumble ingredients in a ziplock bag and mix until crumbs form.

2.

Preheat oven to 350 degrees Fahrenheit.

3.

Prepare the muffin batter. In a small bowl, combine lemon zest with sugar and mix to release flavors.

4.

Add sugar and zest to a bowl of an electric mixer. Add eggs, oil, and vanilla sugar. Mix until light and fluffy.

5.

Add almond milk, lemon juice, flour, and baking powder and mix until combined.

6.

Fold in cranberries.

7.

Using a scooper, fill 12 lined muffin holders two-thirds full. Sprinkle crumbs on top.

8.

Bake for 20–25 minutes, until an inserted toothpick comes out clean.

About

The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.

www.thevoiceoflakewood.com
WhatsApp 732-719-5348

Prep by Chumy Berger
Styling and photography by Esti Rosengarten
Chumy Berger, personal chef, can be reached at 848-210-7973.

Recipe tags

cranberries cranberry muffins crumble freezer-friendly lemon muffins lemons Pessi Piller
Cranberry-Lemon Muffins

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