Lemon Cranberry Whole Wheat Muffins

Name: Lemon Cranberry Whole Wheat Muffins
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 1 teaspoon baking soda; 1 Tbsp canola oil; 150 grams halved cranberries; 2 eggs; 2 Tbsps ground flax seed; 2 Tbsps fresh lemon juice; 244 milliliters milk; 0 teaspoons salt; 122 milliliters unsweetened applesauce; 150 grams white sugar; 240 grams whole wheat flour

Lemon Cranberry Whole Wheat Muffins is a breakfast that serves 12. One serving contains 166 calories, 5g of protein, and 4g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have baking powder, milk, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Baking Soda

Cranberries

Lemon Juice

Applesauce

Canola Oil

Flaxseed

All Purpose Flour

Sugar

Egg

Milk

Salt

Equipment you will use

Muffin Liners

Bowl

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.

Equipment you will use

Toothpicks