Lemon Craisins Muffins

 Part of our breakfast at the Avenue Hotel B&B is a fresh baked good. First I start our coffee, then my next job is to start muffins, or coffee cake, or scones, or cinnamon rolls just depends. Muffins are a favorite. I have over 2 dozen different recipes in my Breakfast and Beyond Cookbook that I use and this is one of them.

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 vegetable oil
1 lemon zest
1 cup Craisins
1/3 sliced almonds, toasted

 In a large bowl, combine the dry ingredients. In another bowl beat eggs, milk, oil and zest together. Stir in dry ingredients just until moistened. Fold in Craisins and almonds; reserve just a few for the tops of the muffins. Fill muffin cups 2/3 full sprinkle topping on. Bake at 375^ for 18 -20 minutes or until toothpick comes out clean. Cool 5 minutes before removing from the pan. Makes 12.

3 tablespoons sugar
2 tablespoon all-purpose flour
1 tablespoon butter, melted
2 tablespoons toasted almonds
Combine all four ingredients in a small bowl. Incorporate well.

This morning when I was making this muffin I thought a topping would be nice and jazz it up a bit. So the topping is from my Orange Sour Cream Muffin, minus the poppy seed, add almonds. I thought it added a nice texture to the look of the muffin and a sweet crunchy top.

Bon appetite!
Avenue Hotel Bed and Breakfast

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