Lemon Cranberry Whole Wheat Muffins Recipes

CRANBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin pan with paper liners.
• In a medium bowl combine flours, sugar, baking power, ginger, orange zest, and salt. Set aside.
• In a medium mixing bowl whisk together milk, melted butter, and egg. Stir in cranberries and nuts.
• Add wet ingredients to dry and stir just until blended. Do not over mix.
• Divide batter evenly among muffin cups. Sprinkle granulated sugar on top of muffins, if desired.
• Bake for 15 to 18 minutes or until lightly browned.

LEMON-CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
• Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
• Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

WHOLE WHEAT LEMON & CRANBERRY MUFFINS RECIPE

Steps:

• 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.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

LEMON CRANBERRY WHOLE WHEAT MUFFINS

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.

LEMON CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.