Lemon Cranberry Whole Wheat Muffins
Description
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
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2 cups whole wheat flour
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3/4 cup white sugar
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2 tablespoons ground flax seed
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1 tablespoon baking powder
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1 teaspoon baking soda
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1/8 teaspoon salt
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2 eggs
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1 cup milk
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1/2 cup unsweetened applesauce
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2 tablespoons fresh lemon juice
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1 tablespoon canola oil
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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.