Whole Wheat Lemon & Cranberry Muffins, with the tartness of lemon and cranberry, are winners every time I make them.
Muffins are a favorite at our house and these healthy lemon & cranberry muffins are eaten up in no time!
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 lemon and cranberry muffins, with the tartness of lemon and cranberry are winners every time I make them. So make your Sunday morning interesting with these muffins.
Cranberries are usually associated with Thanksgiving celebrations and actually can be used in so many ways. Try cranberry sauce or drinks or just dried cranberries like I used to make muffins! I think cranberries are the most awesome way to include ‘super food’ in your diet. They are full of antioxidants and very nutritious. I do remember reading somewhere about cranberries lowering the risk of urinary tract infections and improving the immune system. They are a great source of Vitamin C and Vitamin E.
And lemons…oh well, I love love love citrusy fruits and lemon is something I love to squeeze over almost everything. Be it chaat, dal, even rice, curries, a dash of lemon and the whole dish is elevated to another level in itself! The smell of lemon is so heavenly, right? It reminds me of lip smacking dishes, yumm! The zest of lemon is so commonly used in baking! And it just makes the muffins or cake smell so much more delicious! I am a big fan of anything zesty and lemony 🙂
Before jumping to the recipe, here are a few baked goodies with a lemon flavor and trust me, they were super delicious!
Makes 12 muffins.
Whole Wheat Lemon & Cranberry Muffins
- 1.5 cups whole wheat flour
- 3/4 cup coconut sugar raw
- 2 eggs large
- 1/2 cup buttermilk
- 1/2 cup butter melted
- one lemon Zest of
- 1/2 cup cranberries dried (rehydrated)
- 1/4 cup almond slivers
- 1 tsp baking powder
For the topping
- 1 tbsp muesli cornflakes /
- 1 tbsp brown sugar
- 1 tbsp cranberries
- 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 into the dry ingredients, taking care not to over mix.
- Pour into lined cupcake tray, add the toppings and bake for about 16 minutes or done at 180C.
- Serve warm with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast.