Cranberry Breakfast Muffins

• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 2 Eggs
• 1 cup Sugar
• 1 cup Milk
• 1/4 cups Vegetable Oil
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Lemon Zest
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1-1/2 cup Frozen Cranberries
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 2 Tablespoons Milk
• 1 Tablespoon Lemon Juice

1. Add everything everything but cranberries in a bowler an electric mixer, and mix until combined. Once ingredients are well incorporated, fold in the cranberriesa little at a time.
2. Fill muffin papers about 3/4 full. Bake at 350u0b0F until light golden brown and a toothpick comes out clean when inserted, about 20 minutes. Drizzle with glaze when muffins have cooled a bit.
3. For the glaze:
4. In a small or medium bowl, add confectioners sugar, and add milk and lemon juice. Mix well with a fork or whisk, until glaze is runny.

muffins, allpurpose, eggs, sugar, milk, ubc, lemon juice, lemon zest, baking soda, baking powder, salt, frozen cranberries, confectioners sugar, milk, lemon juice

Taken from tastykitchen.com/recipes/breads/cranberry-breakfast-muffins/ (may not work)