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.
- 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
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.
Prep time: 15 mins / Cooking time: 20 mins / Total time: 1 hr 35 mins
Serving: 12 / Yield: 12 muffins