Lemon Cranberry Whole Wheat Muffins Recipes

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LEMON CRANBERRY WHOLE WHEAT MUFFINS



Lemon Cranberry Whole Wheat Muffins image

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

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup unbleached cane sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup Greek yogurt
1 egg, beaten
1 tablespoon oil
1 teaspoon vanilla
1 lemon, juice and zest
1/2 cup orange juice
1/4 cup milk
1 1/2 cups fresh cranberries, cut in half

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



Lemon Cranberry Muffins image

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Provided by bobpiazza

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

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.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g

LEMON CRANBERRY WHOLE WHEAT MUFFINS



Lemon Cranberry Whole Wheat Muffins image

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.

Provided by Patricia Foreman

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 12

2 cups whole wheat flour
¾ cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 eggs
1 cup milk
½ cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 ½ cups halved cranberries

Steps:

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

Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g

WHOLE WHEAT LEMON & CRANBERRY MUFFINS RECIPE



Whole Wheat Lemon & Cranberry Muffins Recipe image

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 Quinoa-Flaxseed Banana Muffins Recipe Rich Chocolate Banana Muffins Recipe (with Eggless & Vegan Options) Peanut Butter Cupcake Recipe (with Eggless option) Whole Wheat Apple Muffins Recipe (Eggless & Vegan options)

Provided by Monika Manchanda

Time 50m

Yield Makes: 8-9 Servings

Number Of Ingredients 11

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
1 tablespoon Corn flakes , or meuseli
1 tablespoon Brown Sugar (Demerara Sugar)
1 tablespoon Cranberries

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 WHOLE WHEAT MUFFINS



Lemon Cranberry Whole Wheat Muffins image

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.

Provided by Patricia Foreman

Categories     Whole Wheat Muffins

Time 1h35m

Yield 12

Number Of Ingredients 12

2 cups whole wheat flour
¾ cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 eggs
1 cup milk
½ cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 ½ cups halved cranberries

Steps:

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

Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON YOGURT CRANBERRY MUFFINS



Lemon Yogurt Cranberry Muffins image

Make and share this Lemon Yogurt Cranberry Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 40m

Yield 12 muffins (about)

Number Of Ingredients 10

2/3 cup honey
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons lemon extract
1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 cup lemon yogurt
1 cup coarsely chopped cranberries
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 400° and grease muffin pan.
  • In a mixing bowl, beat the honey and oil together until creamy.
  • Beat in eggs and lemon extract.
  • In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
  • Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
  • Spoon batter into prepared muffin cups, filling to the top.
  • Bake for 15-20 mintus.

Nutrition Facts : Calories 253.5, Fat 8.3, SaturatedFat 1.5, Cholesterol 71.3, Sodium 112.5, Carbohydrate 40.2, Fiber 1.9, Sugar 19.9, Protein 6

CRANBERRY & LEMON MUFFINS



Cranberry & Lemon Muffins image

My lemon tree goes bonkers during Spring & Summer so I'm always on the look out for ways to use lemons, juice, rind etc, I haven't tested this yet but thought it sounded great!

Provided by Mandy

Categories     Dessert

Time 32m

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 cup dried cranberries
1 tablespoon lemon rind, grated
3 eggs
125 g butter, melted
2/3 cup milk
3/4 cup brown sugar

Steps:

  • Sift flours with baking powder, stir in cranberries & lemon rind.
  • In a separate bowl, whisk together eggs, butter, milk & sugar, pour into flour mixture and stir until just combined.
  • Spoon into greased muffin pans and bake at 180.C for approx 25 mins or until cooked through.

Nutrition Facts : Calories 248.6, Fat 10.4, SaturatedFat 6.1, Cholesterol 77, Sodium 180.7, Carbohydrate 34.5, Fiber 1.4, Sugar 13.6, Protein 5

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