Lemon Cranberry Whole Wheat Muffins Recipes
LEMON CRANBERRY WHOLE WHEAT MUFFINS
I had some greek yogurt that I needed to use up, so I came up with this recipe for a healthy muffin which I'm always on the search for. It turned out great for breakfast, nice and light with lots of flavour.
Provided by Veggie Girl.
Categories Quick Breads
Time 26m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Mix together dry ingredients.
- In another bowl, mix together wet ingredients.
- Add wet to dry, mix until just combined.
- Fold in cranberries.
- Grease 12 muffin tins.
- Spoon in batter and bake for 16-18 minutes.
Nutrition Facts : Calories 122.4, Fat 2, SaturatedFat 0.4, Cholesterol 16.2, Sodium 223.2, Carbohydrate 23.2, Fiber 1.7, Sugar 5.8, Protein 3.1
LEMON CRANBERRY MUFFINS
These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.
Provided by Seedbeads
Categories Quick Breads
Time 32m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- Stir flour, baking powder and salt together.
- In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
- In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
- Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
- I have no idea how long these take in a 12-cup pan.
Nutrition Facts : Calories 377.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.7, Sodium 408.6, Carbohydrate 61.9, Fiber 1.9, Sugar 26, Protein 6.8
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