Whole Wheat Lemon & Cranberry Muffins

Whole Wheat Lemon & Cranberry Muffins

I think muffins 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. These with the tartness of lemon and cranberry are winners every time I make them. So make your sunday morning interesting with these muffins.

Makes 12 muffins.

Whole Wheat Lemon & Cranberry MuffinsI think muffins 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. These with the tartness of lemon and cranberry are winners every time I make them. So make your sunday morning interestin...

Summary

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    Ingredients

    Whole wheat flour
    1.5 cups
    Raw coconut sugar
    3/4 cup
    Large eggs
    2
    Buttermilk
    1/2 cup
    Melted butter
    1/2 cup
    Zest of lemon
    one
    Dried cranberries (rehydrated)
    1/2 cup
    Almond slivers
    1/4 cup
    Baking powder
    1 tsp
    For the topping
    Muesli/cornflakes
    1 tbsp
    Brown sugar
    1 tbsp
    Cranberries
    1 tbsp

    Steps

    1. 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.
    2. In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanilla.
    3. Gently combine the wet ingredients in the dry taking care not to over mix.
    4. Pour into lined cupcake tray and bake for about 16 minutes or done at 180C.
    5. Serve warm with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast.
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