Whole Wheat Lemon & Cranberry Muffins Recipe
A vegetarian Continental recipe with -/2 whole wheat flour, coconut sugar, whole eggs - or flax eggs. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
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
-/2 whole wheat flour(1 cups)whole eggs - or flax eggs(2)lemon zest(1 tablespoon) - 2
In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i
- 3
e, whole wheat flour, sugar, dried cranberries, almonds and baking powder
-/2 whole wheat flour(1 cups)coconut sugar(3/4 cup)whole eggs - or flax eggs(2)cranberries(1/2 cup)baking powder(1 teaspoon)brown sugar (demerara sugar)(1 tablespoon)cranberries(1 tablespoon) - 4
In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanillaGently combine the wet ingredients in the dry taking care not to over mix the muffin batter
whole eggs - or flax eggs(2)buttermilk(1/2 cup)vanilla extract(1 teaspoon) - 5
Pour the Whole Wheat Lemon & Cranberry Muffins batter into the lined cupcake tray and bake for about 16 minutes or done at 180 C
-/2 whole wheat flour(1 cups)whole eggs - or flax eggs(2)lemon zest(1 tablespoon) - 6
You will know the muffin is done when you insert a pick in the center and it comes out clean
- 7
Once done, remove from the oven and allow it to cool a bit before you can serve
- 8
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
-/2 whole wheat flour(1 cups)whole eggs - or flax eggs(2)lemon zest(1 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Whole Wheat Lemon & Cranberry Muffins Recipe
A vegetarian Continental recipe with -/2 whole wheat flour, coconut sugar, whole eggs - or flax eggs. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
8 steps- 1
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
-/2 whole wheat flour(1 cups)whole eggs - or flax eggs(2)lemon zest(1 tablespoon) - 2
In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i
- 3
e, whole wheat flour, sugar, dried cranberries, almonds and baking powder
-/2 whole wheat flour(1 cups)coconut sugar(3/4 cup)whole eggs - or flax eggs(2)cranberries(1/2 cup)baking powder(1 teaspoon)brown sugar (demerara sugar)(1 tablespoon)cranberries(1 tablespoon) - 4
In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanillaGently combine the wet ingredients in the dry taking care not to over mix the muffin batter
whole eggs - or flax eggs(2)buttermilk(1/2 cup)vanilla extract(1 teaspoon) - 5
Pour the Whole Wheat Lemon & Cranberry Muffins batter into the lined cupcake tray and bake for about 16 minutes or done at 180 C
-/2 whole wheat flour(1 cups)whole eggs - or flax eggs(2)lemon zest(1 tablespoon) - 6
You will know the muffin is done when you insert a pick in the center and it comes out clean
- 7
Once done, remove from the oven and allow it to cool a bit before you can serve
- 8
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
-/2 whole wheat flour(1 cups)whole eggs - or flax eggs(2)lemon zest(1 tablespoon)
About this recipe
A vegetarian Continental recipe with -/2 whole wheat flour, coconut sugar, whole eggs - or flax eggs. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
