Polly’s Lemon Cranberry Muffins with Variations

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Images photographed and digital arts by Paulette Motzko, PLM Studios, Copyright June 2016

2-1/2 cups Quick Mix- recipe on website

4 tbsp sugar
1 beaten egg
1 cup milk
1 tablespoon fresh lemon zest
1 cup dried cranberries
A few drops yellow food coloring

Stir all ingredients together in a medium-size bowl until blended.

Spray good quality canola oil or olive oil non-stick spray and a muffin pan or in small ramekins.

Scoop out the better with a stainless steel ice cream scooper Kama to guarantee that they’ll wear the same size so they cook evenly.

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Bake in a 425 degree oven for about 15 minutes, until toothpick inserted in center comes out clean.

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BLUEBERRY MUFFINS

Substitute 1 cup fresh blueberries for the 1 tablespoon fresh lemon zest and cranberries, continue with a recipe.

Banana Muffins
Make as for the lemon cranberry muffins except just omit the lemon zest and the dried cranberries and add 1 cup of chopped banana to the batter.

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Mix wet ingredients with the dry until mixed but don’t over mix and then fold in gently the blueberries.

Grease muffin tin or use muffin cup liners, and fill muffin cup 2/3 full.  It will make 1 dozen muffins that way.

Makes about 1 dozen muffins

Bake in a 425 degree oven for about 15 minutes, or until nicely browned on top and tests done in the center with the toothpick.

You could also substitute cinnamon covered chopped apples for the bananas or chopped peaches with 1 teaspoon pure almond extract.

Adapted by Paulette Motzko from Cranberry Muffins in Make a Mix Cook Book by Eliason, Harward and Westover.

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