Lemon Cranberry Whole Wheat Muffins

Lemon Cranberry Whole Wheat Muffins

14
Patricia Foreman 0

"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

1 h 35 m {{adjustedServings}} servings 171 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

14
  1. 14 Ratings

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These were really good! I made some of the muffins plain, some with dried cranberries (I didn't have fresh ones) and some with dried blueberries. My husband and I both liked the ones with the ...

These are so soft and moist, it's hard to believe they are whole wheat. I made these twice already, and made 6 large muffins instead of 12 small ones. Didn't change anything in recipe. Since...

I followed this recipe exactly as written except I didn't have applesauce so I boiled some chopped up apples with a little water and mashed it to make my own. Since it was a little lumpier it ac...