Lemon Cranberry Whole Wheat Muffins

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.


Bread · Quick Bread Recipes · Muffin Recipes · Whole Wheat Muffin Recipes


Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hrs 35 mins
Additional Time: 1 hrs
Servings: 12
Yield: 12 muffins

Ingredients

Ingredients List

  • 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 (per serving)

Nutrition Facts
171 Calories
4g Fat
32g Carbs
5g Protein


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