Cranberry-Lemon Muffins

Cranberry-Lemon Muffins

-1 cup dried cranberries (Craisins)
-1 cup boiled water
-2 1/2 cups wheat flour
-2 teaspoons baking powder
-1 cup sugar
-4 teaspoons lemon peel, shredded (one large lemon)
-1 stick of butter (melted)
-1/2 cup sour cream
-1/2 cup milk
-2 eggs (room temperature)
-2 tablespoons fresh lemon juice

1. Preheat oven to 375 degrees F
2. Grease muffin cups (or use paper muffin liners)
3. Soak cranberries in water for 10 minutes; remove from water and dry
4. In large bowl, with fork, mix flour, baking powder, sugar, lemon peel and cranberries
5. Add melted butter, sour cream, milk, eggs and lemon juice to the mixture and mix thoroughly
6. Spoon batter into 24 muffin cups
7. Bake 20-25 minutes

Cranberry-Lemon Muffins

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