LEMON CRANBERRY WHOLE WHEAT MUFFINS
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.
Provided by Patricia Foreman
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 273.1 mg, Sugar 15.3 g
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Anas Khann
anas.khann@hotmail.comI made these muffins for breakfast this morning and they were the perfect start to my day! They were light and fluffy with a burst of lemon and cranberry flavor.
anthony fernando
fernando-a@yahoo.comThese muffins are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer and these muffins are a great way to use them up.
Peter Juate
juate-peter@yahoo.comI followed the recipe exactly and the muffins turned out perfectly! They were light and fluffy with a delicious lemon-cranberry flavor.
KHRISTIFFER
khristiffer34@yahoo.comThese muffins are a bit too dry for my taste. I think I might try adding some extra oil or butter next time.
Ms Siamon
m.s49@aol.comI'm not a big fan of cranberries, but I really enjoyed these muffins. The lemon flavor was very prominent and the cranberries added a nice tartness.
Elijah Pope
e-pope@hotmail.comThese muffins are so moist and flavorful! I love the tartness of the cranberries and the sweetness of the lemon.
Precious Reyes
reyes97@yahoo.comI made these muffins for a party and they were a huge hit! Everyone loved the unique flavor combination.
Habiba Ibrahim
i-habiba@aol.comI'm allergic to nuts, so I used sunflower seeds instead of walnuts in these muffins. They turned out great!
Dimpal Regmi
d-regmi68@yahoo.comThese muffins are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer and these muffins are a great way to use them up.
Yeboah Harry
y85@gmail.comI made these muffins for breakfast this morning and they were the perfect start to my day! They were light and fluffy with a burst of lemon and cranberry flavor.
Anhaan Khan
ka@hotmail.comThese muffins are really easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen cranberries.
Palan Kunam
k-palan62@yahoo.comI followed the recipe exactly and the muffins turned out perfectly! They were light and fluffy with a delicious lemon-cranberry flavor.
Javed Badwal
j-badwal@yahoo.comThese muffins were a bit too dry for my taste. I think I might try adding some extra oil or butter next time.
Moses Wanyonyi
m.w98@gmail.comI'm not a big fan of cranberries, but I really enjoyed these muffins. The lemon flavor was very prominent and the cranberries added a nice tartness.
Lamar Brooks
l_brooks38@yahoo.comThese muffins are so moist and flavorful! I love the tartness of the cranberries and the sweetness of the lemon.
Divyansh Jayswal
d_jayswal36@gmail.comI made these muffins for a bake sale and they were a huge success! Everyone loved the unique flavor combination.
Zaid Makandar
zaid_m29@gmail.comThese muffins were a hit with my family! The lemon and cranberry flavors were perfectly balanced, and the whole wheat flour gave them a nice nutty flavor.