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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Anas Khann
[email protected]I 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
[email protected]These 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
[email protected]I followed the recipe exactly and the muffins turned out perfectly! They were light and fluffy with a delicious lemon-cranberry flavor.
KHRISTIFFER
[email protected]These muffins are a bit too dry for my taste. I think I might try adding some extra oil or butter next time.
Ms Siamon
[email protected]I'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
[email protected]These muffins are so moist and flavorful! I love the tartness of the cranberries and the sweetness of the lemon.
Precious Reyes
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved the unique flavor combination.
Habiba Ibrahim
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts in these muffins. They turned out great!
Dimpal Regmi
[email protected]These 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
[email protected]I 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
[email protected]These 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
[email protected]I followed the recipe exactly and the muffins turned out perfectly! They were light and fluffy with a delicious lemon-cranberry flavor.
Javed Badwal
[email protected]These muffins were a bit too dry for my taste. I think I might try adding some extra oil or butter next time.
Moses Wanyonyi
[email protected]I'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
[email protected]These muffins are so moist and flavorful! I love the tartness of the cranberries and the sweetness of the lemon.
Divyansh Jayswal
[email protected]I made these muffins for a bake sale and they were a huge success! Everyone loved the unique flavor combination.
Zaid Makandar
[email protected]These 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.