Turkey pot pie crust
sweet success: meyer lemon & fresh cranberry muffins
this morning while our neighbours to the south were prepping in compensation turkey and cranberry sauce, the relax of us are all concern as usual. i had a meeting this morning and decided to bake some muffins for it. super quick muffins on a weekday? what’s not to love? i had a lone meyer lemon in the fridge and some frozen cranberries that i had stocked up on for a less than a dollar a bag after our thanksgiving last month. cranberries seem idyllic for the season and i’m glad i used fresh ones more than dried ones in this recipe. as in search the lemon, a plain ol’ lone intent do just top-grade, but the meyer worked beautifully and these muffins were so fragrant and lemony.
make use of these for breakfast or a late afternoon refreshments with tea. they are certainly be unearthed in fabric and packed full of suggestion. and did i mention really, really agreeable to whip up and honestly, really easy goin’ down.meyer lemon & fresh cranberry muffins1/2 c canola unguent1/2 c sugar1 eggfluid of 1 meyer lemon + enough milk to form 1 cup of juice1 3/4 c flour3 t baking muscle1/2 t rock-saltzest of 1 lemon1 c of fresh or frozen cranberriespreheat oven to 400. oil up muffin tins. mix together the original 4 ingredients (oil through milk/juice) in a large trundle. in a smaller bowl, combine the left over ingredients until the cranberries are nicely coated in the flour compounding.tot up the dry into the wet and combine until just blended. fire by spoonful into the prepared tins until each tin is 3/4 full of batter. bake in the direction of 20 - 25 minutes. makes 12 muffins.
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