Lemon Cranberry Whole Wheat Muffins recipe

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Ingredients

2 cups whole wheat flour
¾ cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 eggs
1 cup milk
½ cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 ½ cups halved cranberries

Nutrition Info

171.2 calories
carbohydrate: 32 g
cholesterol: 32.6 mg
fat: 3.6 g
fiber: 3.8 g
protein: 4.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 273.1 mg
sugar: 15.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

  2. Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened, fold in cranberries. Fill prepared muffin cups about 2/3 full.

  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

12 muffins

Recipe Note

These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.

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