Lemon Cranberry Whole Wheat Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. 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 |
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.
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