Whole Wheat Lemon & Cranberry Muffins Recipe
Elevate your breakfast game with these delightful Whole Wheat Lemon & Cranberry Muffins, a perfect fusion of zest and sweetness that’s not only satisfying but also nutritious. Ideal for a wholesome weekend breakfast, these muffins are easy to prepare, bursting with fresh flavors, and made with wholesome ingredients, making them a fantastic choice for vegetarians and anyone looking for a healthy treat.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1-1/2 cups |
| Coconut Sugar | 3/4 cup |
| Whole Eggs or Flax Eggs | 2 |
| Buttermilk | 1/2 cup |
| Lemon Zest | 1 tablespoon |
| Cranberries | 1/2 cup |
| Baking Powder | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Corn Flakes or Muesli | 1 tablespoon |
| Brown Sugar (Demerara Sugar) | 1 tablespoon |
| Additional Cranberries (for topping) | 1 tablespoon |
Nutritional Information Table
| Nutritional Component | Value per Serving |
|---|---|
| Servings | 4 |
| Total Calories | Approximately 200 |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Carbohydrates | 34g |
| Dietary Fiber | 4g |
| Sugars | 12g |
| Protein | 5g |
Preparation Time Table
| Preparation | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
Instructions Table
| Step | Instruction |
|---|---|
| 1 | Begin by preheating your oven to 180°C (350°F) and line your muffin tray with cupcake liners, or grease and dust the tray with flour. |
| 2 | In a large mixing bowl, whisk together the dry ingredients, which include whole wheat flour, coconut sugar, baking powder, and cranberries, excluding any toppings. |
| 3 | In another bowl, lightly whisk the eggs (or flax eggs if you’re using them), then add the buttermilk, melted butter, and vanilla extract, mixing until just combined. |
| 4 | Carefully combine the wet ingredients with the dry ingredients, stirring gently to avoid over-mixing, which can lead to dense muffins. |
| 5 | Pour the muffin batter into the lined muffin tray, filling each cup about three-quarters full. If desired, sprinkle some corn flakes or muesli on top for added crunch. |
| 6 | Bake in the preheated oven for about 16 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness. |
| 7 | Once baked, remove the muffins from the oven and allow them to cool for a few minutes before transferring them to a wire rack. |
| 8 | Serve these warm Whole Wheat Lemon & Cranberry Muffins with a glass of milk or fresh orange juice for a delightful and healthy breakfast treat. |
Serving Suggestions
These muffins are best enjoyed warm, perhaps alongside a spread of honey or a dollop of Greek yogurt for an extra boost of flavor and protein. They also pair wonderfully with a fresh fruit salad, making them an excellent choice for a family breakfast or brunch gathering.
Storage Instructions
To maintain their freshness, store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, consider freezing them—simply wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, thaw at room temperature or pop them in the microwave for a quick warm-up.
Indulge in the healthy goodness of these Whole Wheat Lemon & Cranberry Muffins, where every bite is a burst of citrusy flavor balanced with the tartness of cranberries, making them not only a delicious treat but also a nutritious start to your day. Enjoy baking and sharing this delightful recipe with your loved ones!
