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.
Here are more similar recipes for you to try
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.
Here are more similar recipes for you to try
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.
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.
In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanilla
Gently combine the wet ingredients in the dry taking care not to over mix the muffin batter.
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.
Once done, remove from the oven and allow it to cool a bit before you can serve.
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.
960 Ratings
34523 Ratings
642 Ratings
3147 Ratings
2677 Ratings
27042 Ratings
11000 Ratings
1690 Ratings
3084 Ratings
4127 Ratings
2433 Ratings
1164 Ratings
2764 Ratings
1852 Ratings
3496 Ratings
964 Ratings
742 Ratings
1779 Ratings
3256 Ratings
791 Ratings
1767 Ratings
988 Ratings
1308 Ratings
12707 Ratings
Loading comments...