Recipe by Patricia Foreman
"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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whole wheat flour
ground flax seed
fresh lemon juice
1 1/2 cups
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.
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.
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).
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.
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!
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!
I do like this recipe because it is easy. When followed exactly, I didn't think it was sweet enough for me. I also didn't like the texture of the cranberries so much. I tried it again replacing the fresh cranberries with a can of "Woodstock Organic Whole Cranberry Sauce" and reduced the sugar to 1/2 cup. I made my own applesauce unsweetened from pink lady apples and added 1/2 tsp of cinnamon to the 1/2 cup of applesauce. Much better for the sweet-tooth I am. I will make it again like this.
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 :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Cranberry Whole Wheat Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 33
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