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@3vvynn: #calicocritters

3vvynn
3vvynn
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Friday 23 October 2026 13:34:06 GMT
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2026-10-23 18:43:44
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Dùng nước rửa trôi hết những bụi bẩn, phiền não, những điều không may mắn trong năm cũ để bước sang năm mới với một thân thể mới, sạch sẽ hơn. Lễ tắm tượng Phật là ngày cuối trong chuỗi 3 ngày tết Chôl Chnăm Thmây của bà con người Khmer #vanhoakhmer #cholchnamthmay #diaphuongchi #tetkhmer #ស្រង់សុគន្ធវារី
Dùng nước rửa trôi hết những bụi bẩn, phiền não, những điều không may mắn trong năm cũ để bước sang năm mới với một thân thể mới, sạch sẽ hơn. Lễ tắm tượng Phật là ngày cuối trong chuỗi 3 ngày tết Chôl Chnăm Thmây của bà con người Khmer #vanhoakhmer #cholchnamthmay #diaphuongchi #tetkhmer #ស្រង់សុគន្ធវារី
Celebrate the flavors of fall with these soft, moist cranberry lemon muffins! Sweet, tangy, and bursting with fresh cranberries and bright lemon flavor. Perfect with a hot cup of Earl Grey tea on a crisp autumn morning. 🍂☕ 🧁 Ingredients • 2 cups all-purpose flour • ¾ cup granulated sugar • 2 tsp baking powder • ½ tsp baking soda • ¼ tsp salt • 2 large eggs • ½ cup vegetable oil or melted butter • ½ cup plain or vanilla yogurt • ¼ cup fresh lemon juice • 1 tbsp freshly grated lemon zest • 1 cup fresh or frozen cranberries, roughly chopped 🍋 Optional Lemon Glaze • ½ cup powdered sugar • 1–2 tbsp lemon juice 👩🏽‍🍳 Instructions Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, oil, yogurt, lemon juice, and lemon zest. Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the cranberries. Avoid overmixing. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–24 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes. For the optional glaze, mix powdered sugar with lemon juice and drizzle over cooled muffins. ✨ Baking Tip: Using frozen cranberries? Add them directly to the batter without thawing. For extra lemon flavor, rub the lemon zest into the sugar before mixing! 🍂 Fresh, homemade goodness—perfect for fall!
Celebrate the flavors of fall with these soft, moist cranberry lemon muffins! Sweet, tangy, and bursting with fresh cranberries and bright lemon flavor. Perfect with a hot cup of Earl Grey tea on a crisp autumn morning. 🍂☕ 🧁 Ingredients • 2 cups all-purpose flour • ¾ cup granulated sugar • 2 tsp baking powder • ½ tsp baking soda • ¼ tsp salt • 2 large eggs • ½ cup vegetable oil or melted butter • ½ cup plain or vanilla yogurt • ¼ cup fresh lemon juice • 1 tbsp freshly grated lemon zest • 1 cup fresh or frozen cranberries, roughly chopped 🍋 Optional Lemon Glaze • ½ cup powdered sugar • 1–2 tbsp lemon juice 👩🏽‍🍳 Instructions Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, oil, yogurt, lemon juice, and lemon zest. Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the cranberries. Avoid overmixing. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–24 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes. For the optional glaze, mix powdered sugar with lemon juice and drizzle over cooled muffins. ✨ Baking Tip: Using frozen cranberries? Add them directly to the batter without thawing. For extra lemon flavor, rub the lemon zest into the sugar before mixing! 🍂 Fresh, homemade goodness—perfect for fall!

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