Lemon Cranberry Whole Wheat Muffins Recipe

Lemon Cranberry Whole Wheat Muffins Recipe

  • 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
  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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