Whole Wheat Muffin Recipe ❘ Lemon Cranberry Whole Wheat Muffins

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
• ¾ cup white sugar
• 2 tablespoons ground flax seed
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ⅓ 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

Cooking 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.

Nutrition Facts

• calories171.2
• carbohydrateContent32 g
• cholesterolContent32.6 mg
• fatContent3.6 g
• fiberContent3.8 g
• proteinContent4.9 g
• saturatedFatContent0.7 g
• sodiumContent273.1 mg
• sugarContent15.3 g