Lemon Cranberry Whole Wheat Muffins

european greek middle eastern region breakfast drink main sweet sour savory umami medium fast

Prep

18 min

Cook

21 min

Total

39 min

Ingredients (12)

2 cups whole wheat flour g

¾ cup white sugar g

2 tablespoons ground flax seed g

1 tablespoon baking powder g

1 teaspoon baking soda g

⅛ teaspoon salt g

2 eggs g

1 cup milk g

½ cup unsweetened applesauce g

2 tablespoons fresh lemon juice g

1 tablespoon canola oil g

1 ½ cups halved cranberries g

Nutrition

kcal

fat

carbs

protein

Instructions

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.