LEMON CRANBERRY WHOLE WHEAT MUFFINS

Lemon Cranberry Whole Wheat Muffins image

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.

Provided by Patricia Foreman

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups whole wheat flour
¾ cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 eggs
1 cup milk
½ cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 ½ cups halved cranberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
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.
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 Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g