Archana's Kitchen

Whole Wheat Lemon & Cranberry Muffins Recipe

January 26, 2020

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Whole Wheat Lemon & Cranberry Muffins Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 20 M|Cook: 30 M|Total: 50 M
Makes:8-9 Servings
Meal:Dessert
Cuisine:Continental

The Whole Wheat Lemon & Cranberry Muffins Recipe are fantastic weekend breakfasts, specially if you do whole wheat and cut down on processed sugar in it. They are a perfect treat to the soul after a tiring week. The Whole Wheat Lemon & Cranberry Muffins have a special tartness from the lemon and cranberry and completely refreshing to the palate along with a cup of chai or coffee. Serve these Whole Wheat Lemon & Cranberry Muffins for breakfast, pack into a snack box or even serve it for the tea parties.

Note: You can also make this muffin eggless (egg free) by using the flax meal egg replacer recipe.

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Ingredients

For the topping

    1-1/2 cups Whole Wheat Flour
    3/4 cup Coconut Sugar
    2 Whole Eggs, or 2 flax eggs
    1/2 cup Buttermilk
    1 tablespoon Lemon zest
    1/2 cup Cranberries
    1 teaspoon Baking powder
    1 teaspoon Vanilla Extract
    1 tablespoon Corn flakes, or meuseli
    1 tablespoon Brown Sugar (Demerara Sugar)
    1 tablespoon Cranberries

Instructions for Whole Wheat Lemon & Cranberry Muffins Recipe

    1

    To begin making the Whole Wheat Lemon & Cranberry Muffins Recipe, preheat the oven to 180 C and also line the cupcake tray or grease and dust.

    2

    In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i.e, whole wheat flour, sugar, dried cranberries, almonds and baking powder.

    3

    In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanilla

    4

    Gently combine the wet ingredients in the dry taking care not to over mix the muffin batter.

    5

    Pour the Whole Wheat Lemon & Cranberry Muffins batter into the lined cupcake tray and bake for about 16 minutes or done at 180 C. You will know the muffin is done when you insert a pick in the center and it comes out clean.

    6

    Once done, remove from the oven and allow it to cool a bit before you can serve.

    7

    Serve the Whole Wheat Lemon & Cranberry Muffins, warm along with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast.



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