Lemon Cranberry Whole Wheat Muffins
Recipe by Patricia Foreman from allrecipes.com
Breakfast 2 Hr. 35 Mins.
Ingredients
12
12 servings
- •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
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.
Nutritional Facts
Per 12 servings
- Calories: 171
- Carbohydrate: 32g
- Fat: 4g
- Fiber: 4g
- Protein: 5g
- Sugar: 15g
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