Part two of a very Cranberry Christmas!
These muffins go so fast when I bake them I usually bake up dozens. They freeze well and thaw quick enough to enjoy with your morning coffee for breakfast (lunch and dinner…)
I always over do the cranberries, but I like them tart. You could up the sugar to 1 cup if you prefer it sweeter.
It should be noted that you can substitute the lemon for 2 limes or 1 orange, depending on your tastes.
Lemon Cranberry Sourcream Muffins
1/2 cup sour cream
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
zest of one lemon
juice of one lemon
pinch of salt
1 teaspoon vanilla extract
½ cup melted margarine
2 cups frozen cranberries (Less here would be okay)
Preheat oven to 350°.
Mix the sour cream, eggs, sugar, and salt together in a large bowl.
Add the lemon zest, lemon juice, and vanilla extract.
Add the flour and baking powder and stir until well mixed.
Add the melted margarine and mix well qutil the batter is creamy. Add in the cranberries.
Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
You can also use loaf pans or mini loaf pans but note that the baking time will be longer (Over 45 minutes.)