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Lemon Cranberry Whole Wheat Muffins
Lemon Cranberry Whole Wheat Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Zesty whole wheat muffins with flax seed and applesauce - perfect for a quick and delicious breakfast or snack!
Ingredients:
  • 2 cups whole wheat flour
  • 0.75 cup white sugar
  • 2 tablespoons ground flax seed
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 0.125 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 0.5 cup unsweetened applesauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon canola oil
  • 1.5 cups halved cranberries
Instructions:
  • Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  • Combine the flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk together eggs, milk, applesauce, lemon juice, and canola oil until smooth. Gently mix the flour mixture into the egg mixture until just combined, then gently fold in the cranberries. Fill the muffin cups about 2/3 full with the batter.
  • Bake in the oven until a toothpick comes out clean when inserted into the center of a muffin, about 18 to 20 minutes. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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