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Lemon Yogurt Cranberry Muffins

muffin.master's picture
lemon yogurt cranberry muffins are made with chopped cranberries and wheat flour. Flavored with lemon extract and lemon zest, this muffin is tangy and summer fresh. The honey sweetens up this little bake just the right amount.
  Honey 150 Milliliter
  Vegetable oil 75 Milliliter
  Eggs 4
  Lemon extract 1 1⁄2 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Whole wheat flour 3⁄4 Cup (12 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Lemon yogurt 1 Cup (16 tbs)
  Coarsely chopped cranberries 1 Cup (16 tbs)
  Lemon zest 1 Tablespoon

In a large mixer bowl, beat together honey and oil until creamy.
Beat in eggs and lemon extract.
In another bowl, combine all-purpose flour, whole-wheat flour and baking powder.
Add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in cranberries and zest, stirring just until moistened.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 15 to 20 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2879 Calories from Fat 890

% Daily Value*

Total Fat 101 g154.9%

Saturated Fat 17.1 g85.6%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1417.3 mg59.1%

Total Carbohydrates 430 g143.3%

Dietary Fiber 30.8 g123%

Sugars 163 g

Protein 83 g166%

Vitamin A 22.7% Vitamin C 95.6%

Calcium 134.1% Iron 114.5%

*Based on a 2000 Calorie diet

Lemon Yogurt Cranberry Muffins Recipe