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Lemon and Cherry Muffins
Muffins, lightly sweetened, and flavored with Meyer lemon and dried cherries.
Prep Time
10
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
28
minutes
minutes
Servings
18
muffins
Ingredients
▢
2
cups
all-purpose flour
▢
1
cup
sugar
▢
3
teaspoons
baking powder
▢
½
teaspoon
salt
▢
2
eggs
▢
1
cup
milk
▢
½
cup
canola oil
▢
zest and juice of 1 lemon
▢
1
cup
dried cherries
▢
⅓
cup
slivered almonds
Instructions
Preheat the oven to 400 degrees.
Place paper liners in 18 muffin cups. Set aside.
Combine the flour, sugar, baking powder and salt in a large mixing bowl.
In a medium bowl, combine the eggs, milk, oil, lemon zest and juice.
Add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened.
Gently mix in the cherries and almonds.
Fill muffin cups about ¾ full.
Bake for 18-20 minutes or until a tester comes out clean.
Remove muffin pans from the oven and let cool for 5 minutes.
Remove muffins from pans and cool completely on a wire rack.
Nutrition
Serving:
1
|
Calories:
197
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
20
mg
|
Sodium:
150
mg
|
Potassium:
54
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
287
IU
|
Calcium:
71
mg
|
Iron:
1
mg