Name: Lemon Cranberry Whole Wheat Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Whole wheat flour - 2 cups; White sugar - ¾ cup; Ground flax seed - 2 tablespoons; Baking powder - 1 tablespoon; Baking soda - 1 teaspoon; Salt - ⅛ teaspoon; Eggs - 2; Milk - 1 cup; Unsweetened applesauce - ½ cup; Fresh lemon juice - 2 tablespoons; Canola oil - 1 tablespoon; Halved cranberries - 1 ½ cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cranberry Whole Wheat Muffins

1. Whole wheat flour - 2 cups

2. White sugar - ¾ cup

3. Ground flax seed - 2 tablespoons

4. Baking powder - 1 tablespoon

5. Baking soda - 1 teaspoon

6. Salt - ⅛ teaspoon

7. Eggs - 2

8. Milk - 1 cup

9. Unsweetened applesauce - ½ cup

10. Fresh lemon juice - 2 tablespoons

11. Canola oil - 1 tablespoon

12. Halved cranberries - 1 ½ cups

How to cook deliciously - Lemon Cranberry Whole Wheat Muffins

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

2. Stage

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. Stage

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.