Cranberry Lemon Glazed Muffins

• 2 cups all purpose flour
• 2/3 cup cane sugar
• 2 tbsp. cane sugar, for the cranberries
• 2 1/2 tbsp. poppy seeds
• 1 tbsp. baking powder
• 1 tsp. baking soda
• 1 1/2 cups cranberries, fresh
• 2 flax eggs (mix 2 tbsp. ground flax seeds + 5 tbsp. of water)
• 3/4 cup almond milk, plain, unsweetened
• 1/3 cup butter, melted
• 3 tbsp. lemon juice
• 1 tsp. vanilla extract

• 3/4 cup confectioners sugar
• 2 tbsp. Genesis Cranberry Lemonade
• 1 tsp. lemon zest

Gather all ingredients. Preheat your oven to 400 degrees F.

In a small bowl or glass, combine ground flax seeds with water to make flax egg then set aside for 2 minutes.

In another small bowl, combine the fresh cranberries with 2 tbsp. of cane sugar. Toss until completely coated and set aside.

Add all dry muffin ingredients to a large bowl and whisk until combined. Set aside.

In a medium sized bowl, add wet ingredients (flax eggs, milk, melted butter, lemon juice, and vanilla extract). Whisk until combined. Pour in wet ingredients and mix until everything is well incorporated.

Add sugared cranberries and fold in batter.

Grease a muffin pan (we used a one with 12), then fill each about 3/4 full. Bake for 20 minutes.

Remove muffins and let cool for at least 15 minutes.

Cranberry Lemon Glaze:

Simply mix confectioner’s sugar with Genesis Cranberry Lemonade and whisk until sugar is dissolved.

Glaze once cooled. Enjoy!

Store in airtight container.