Whole Wheat Lemon & Cranberry Muffins Recipe
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
- 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 For the topping
- 1 tablespoon Corn flakes , or meuseli
- 1 tablespoon Brown Sugar (Demerara Sugar)
- 1 tablespoon Cranberries
How to make Whole Wheat Lemon & Cranberry Muffins Recipe
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.