Lemon Cranberry Muffins
from the kitchen of Sharmagne Leland-St.John

2 cups fresh cranberries
½ cup half and half 
1 cup sugar
¼ cup butter
¼ teaspoon salt,
2  large eggs
1 tablespoon lemon zest
½ teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder

Pre-heat the oven to 350°F.

In a large bowl, combine the half and half, sugar, butter, salt and eggs. Add the lemon zest and the vanilla extract.

In a medium size bowl, mix together, the flour and baking powder. Add the dry ingredients to the wet and stir together. Mix until the batter is smooth.  

Slice the cranberries in half and add to the batter. 

Pour into greased muffin tins and bake for approximately 25 minutes, or until a toothpick inserted into the muffins comes out clean.


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