Lemon Cranberry Whole Wheat Muffins

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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.

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

Directions:

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

Calories: 171.2

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