Cranberry-Lemon Muffins

Ingrédients

Muffins:

2 cups Patience Fruit & Co Whole & Juicy Dried Cranberries

2 cups unbleached organic flour

1 tbsp baking powder

1 cup organic oats

1 cup brown sugar, packed

Grated zest and juice of 1 organic lemon

1 ¼ cups milk

½ cup unsalted butter, melted

1 egg, lightly beaten

Toppings (optional):

2 tbsp oats

¼ cup brown sugar, packed

1/3 cup pecans, fine chopped

½ tsp ground cinnamon

1 tbsp butter, melted

These simple muffins are just delicious with or without topping. What a pleasure to serve homemade muffins baked with organic ingredients!

Les étapes

1. Blanch dried cranberries in a pot of boiling water 5 minutes. Drain and let cool.

2. Blanch dried cranberries in a pot of boiling water 5 minutes. Drain and let cool.

3. Preheat oven to 400°F (200°C).

4. Preheat oven to 400°F (200°C).

5. In a large bowl, sift together flour and baking powder. Add remaining dried ingredients, cranberries and lemon zest, then mix well.

6. In a large bowl, sift together flour and baking powder. Add remaining dried ingredients, cranberries and lemon zest, then mix well.

7. In another bowl, combine milk and lemon juice. Leave to rest a few minutes.
   In a small bowl, prepare garnish by combining all the ingredients and set aside.

8. In another bowl, combine milk and lemon juice. Leave to rest a few minutes.
   In a small bowl, prepare garnish by combining all the ingredients and set aside.

9. Make a well in the center of dried ingredients, then add in melted butter and beaten egg. Pour in curdled milk and mix.

10. Make a well in the center of dried ingredients, then add in melted butter and beaten egg. Pour in curdled milk and mix.

11. Fill 8 large muffin molds with dough and top with garnish. Bake in oven around 20 minutes or until muffins are firm to the touch. Let cool before unmolding.

12. Fill 8 large muffin molds with dough and top with garnish. Bake in oven around 20 minutes or until muffins are firm to the touch. Let cool before unmolding.

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