Lemon Cranberry Whole Wheat Muffins

          

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.

Original recipe makes 12 muffins

Ingredients

2 cups whole wheat flour
3/4 cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 eggs
1 cup milk
1/2 cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 1/2 cups halved cranberries

  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    1 hr 35 mins

Directions

  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.

Nutrition

Calories: 171 kcal
Carbohydrates: 32 g
Cholesterol: 37 mg
Fat: 3.6 g
Fiber: 3.8 g
Protein: 4.9 g
Sodium: 273 mg

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