Author: justjenn
Serves: 6 large muffins
- 1 (8 ounce) package mascarpone cheese, softened
- 1/4 cup butter, softened
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tablespoons lemon zest
- 3/4 cup dried cranberries
- Preheat oven to 400 degrees. Prep a muffin pan with liners.
- In a bowl stir together the mascarpone and the butter. Add the egg, milk and vanilla.
- In a separate bowl whisk the flour, sugar, baking powder and salt. Stir in the lemon zest.
- Add the flour to the mascarpone mixture until just combined. Don’t overmix! Fold in the cranberries.
- Spoon batter into prepared muffin cups filling them 3/4 full.
- Bake for 15-17 minutes, depending on your oven. Let cool on a wire rack.
Recipe by Baker Street at https://bakerstreet.tv/2013/07/muffinmonday-cranberry-lemon-and-mascarpone-muffins/
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