Lemon Cranberry Whole Wheat Muffins Recipe - Allrecipes.com
Lemon Cranberry Whole Wheat Muffins Recipe
  • READY IN ABOUT hrs

Lemon Cranberry Whole Wheat Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 35 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2013

These were really good! I made some of the muffins plain, some with dried cranberries (I didn't have fresh ones) and some with dried blueberries. My husband and I both liked the ones with the dried blueberries the best. I used 3 tbs. of lemon juice because that was the amount in one whole lemon and I didn't want to waste it. I also added wheat germ instead of ground flax seed. This made 18 muffins for me.

 
Most Helpful Critical Review
Jan 05, 2014

Halved the recipe and made mini muffins. While they rose beautifully ( prettiest muffins I made!!), so easy to make and were really soft and bouncy, I do agree with some of the other reviewers, they lack flavor.

 
Dec 08, 2012

These are so soft and moist, it's hard to believe they are whole wheat. I made these twice already, and made 6 large muffins instead of 12 small ones. Didn't change anything in recipe. Since they are so soft, these were hard to get out of the pan the first time (I don't use paper liners), but the second time I buttered and floured the pan first and they came out of the pan easier (see my pic of 6 large muffins).

 
Apr 13, 2013

I followed this recipe exactly as written except I didn't have applesauce so I boiled some chopped up apples with a little water and mashed it to make my own. Since it was a little lumpier it actually left chunks of apple in the muffins which was great. I also added sliced almonds and it turned out great!!! Delicious and healthy!

 
Jun 03, 2014

So delish!!! Very excited to have a new go-to muffin recipe! Substituted whole flax seed for ground. Used egg whites. Little bit extra apple sauce (1.5c for 2x recipe) doubled the lemon juice (2 lemons for 2x recipe) and added 1 lemon rind (could use 2 next time), used half brown half white sugar (could try using slightly less sugar next time) skim milk and 1/2 the oil. Reserved 3 tbsp of flour and tossed about 3 cups of frozen blueberries in it (instead of cranberries). 2X recipe made 76 mini muffins. Seems like a lot of mods, but this is standard for me :-)

 
Oct 21, 2012

My family and I loved it. I added extra lemon juice and lemon zest the second time I made it as I can never have enough lemon flavoring in things. Added a little extra oil as well. Baked as a bread as I didn't have time for muffin dolloping.

 
Jan 23, 2014

Altered recipe to 1-1/2 whole wheat flour 1/2 C honey (do not like to use white sugar) 1/3 C flax seed 1/2 C whole oats 1/3 C applesauce 3/4 C chopped walnuts chopped cranberries in food processor increased lemon juice to 4 tablespoons. All else the same. We love them!

 
Dec 28, 2014

Light and moist, but lacked flavor. I recommend adding zest of one lemon and using all the juice (3 tbsp?) from one lemon. More of the flavor comes out, especially in the cranberries, if you microwave the muffin for 12 seconds before serving.

 

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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