Pickin’ Berries
Newschool Nomads
You never know where you will find your next adventure… you might look down and find it right under your feet!
Lemon Cranberry Muffins
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup turbinado sugar for topping
  • 1 lemon, zest of
  • 1 lemon, juice of
  • 1 cup fresh cranberries, halved
  • 1 cup milk
  • 1 egg
  • 1/4 cup oil
  1. Preheat oven to 400ºF.
  2. Stir flour, baking powder and salt together.
  3. In a separate bowl, stir the sugar and lemon zest together then stir into flour mixture.
  4. Mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
  5. Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are combined, then fold in the cranberries.
  6. Scoop into greased muffin pan or muffin cups and top with turbinado sugar.
  7. Bake 23 minutes, making sure that finished muffins pass the toothpick test.

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