Lemon Cranberry Whole Wheat Muffins7 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 1 hr 35 min
“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.” - by Patricia Foreman
Original recipe yields 12 muffins
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- 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.
- 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.
Amount Per Serving (12 total)
- 171 cal
- 3.6 g
- 32 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 dried ..." See moreblueberries the best. I used 3 tbs. of lemon juice because that was the amount in one whole lemon and I didn't want to waste it. I also added wheat germ instead of ground flax seed. This made 18 muffins for me."
"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 they ..." See moreare so soft, these were hard to get out of the pan the first time (I don't use paper liners), but the second time I buttered and floured the pan first and they came out of the pan easier (see my pic of 6 large muffins)."
Whole Wheat Blueberry Muffins
Whole Wheat Muffins
Just swipe to see more like this.