Cranberry and Lemon Muffins
Cranberry and Lemon Muffins
Ingredients
- 2 cups (500 ml) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 1 cup (250 ml) rolled oats (oatmeal)
- 1 cup (250 ml) packed brown sugar
- 1 teaspoon (5 ml) nutmeg
- 1 cup (250 ml) dried cranberries
- 2 tablespoons (30 ml) poppy seeds
- Grated zest and juice of 1 lemon
- 1 1/4 cups (310 ml) milk
- 1/2 cup (125 ml) unsalted butter, melted
- 1 egg, lightly beaten
- 2 tablespoons (30 ml) rolled oats
- 1/4 cup (60 ml) packed brown sugar
- 1/3 cup (75 ml) pecans, finely chopped
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 1 tablespoon (15 ml) butter, melted
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400°F).
- Butter or lightly oil 8 muffin cups.
- In a large bowl, sift together the flour and baking powder. Add the rolled oats, brown sugar, nutmeg, dried cranberries, poppy seeds and lemon zest. Blend well.
- In another bowl, combine the milk and lemon juice. Let stand for 2 minutes. Meanwhile, prepare the crumble. In a small bowl, blend the oats, brown sugar, pecans, cinnamon and butter until the texture is grainy.
- Set aside. Add the melted butter and egg to the acidulated milk.
- Make a well in the centre of the dry ingredients. Pour the liquid ingredients. Blend quickly, without overbeating.
- Fill 8 large muffin cups. Sprinkle the muffins with the crumble. Press lightly with your fingers.
- Bake for 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let stand 5 minutes. Unmould on a rack.
Cranberry and Lemon Muffins