Lemon Cranberry Whole Wheat Muffins
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Description
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
- 1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- 2. 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.
- 3. 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
serving: 12 muffins
calories: 171.2 kcal
carbohydrates: 32 g
protein: 4.9 g
saturated fat: 0.7 g
cholesterol: 32.6 mg
sodium: 273.1 mg
fiber: 3.8 g
sugar: 15.3 g