Lemon Cranberry Whole Wheat Muffins

These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you’re on-the-go.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

Step: 2

Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Per Serving: 171 calories; protein 4.9g; carbohydrates 32g; fat 3.6g; cholesterol 32.6mg; sodium 273.1mg.

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