Lemon Cranberry Whole Wheat Muffins
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Whole Wheat Flour3 cup
White Sugar2 tbsps
Flax Seed (ground)1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt2
Eggs1 cup
Milk1 cup
Unsweetened Applesauce2 tbsps
Lemon Juice (fresh)1 tbsp
Canola Oil1.5 cups
Cranberry (halved)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line 12 muffin cups with paper liners
3
Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl
4
Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth
5
Stir flour mixture into egg mixture until just moistened; fold in cranberries
6
Fill prepared muffin cups about 2/3 full
7
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes
8
Cool in the pans for 10 minutes before removing to cool completely on a wire rack