How I made my cranberry-lemon muffins
My cranberry-lemon muffins are so delicious. I used a box muffin mix as the base. To that, I added a tablespoon of grated lemon peel. And I also added two tablespoons of buttermilk. Lastly, I glazed the muffins with homemade coffee syrup.
- One muffin mix
- 1/2 cup vegetable oil
- One tablespoon grated orange peel
- 1/2 cup water
- Two eggs
- one teaspoon vanilla
- 1 1/4 cups chopped cranberry
Heat oven to 400 degrees Fahrenheit. Line your muffin pan with paper cups. Or grease lightly. Stir together all the ingredients except the cranberries until blended. Gently fold the cranberries into the batter. Fill muffin cups 2/3 full with the batter—Bake batter for 20-25 minutes.