Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 129.3
- Total Fat: 1.3 g
- Cholesterol: 35.7 mg
- Sodium: 399.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.2 g
- Protein: 4.4 g
View full nutritional breakdown of Lemon Cranberry Muffins calories by ingredient
Lemon Cranberry Muffins
Submitted by: WESTENDGIRL75Introduction
Can be prepared as a cake with lemon frosting, I recommend it as a filling as the berries float to the top and make such a pretty topping I don't like to cover it up with frosting. As a cake, loaf or muffins, this is a low fat, lower sugar, higher fibre alternative to traditional lemon-cranberry recipies. Can be prepared as a cake with lemon frosting, I recommend it as a filling as the berries float to the top and make such a pretty topping I don't like to cover it up with frosting. As a cake, loaf or muffins, this is a low fat, lower sugar, higher fibre alternative to traditional lemon-cranberry recipies.Number of Servings: 12
Ingredients
-
Whole Wheat Flour, 1 cup
Wheat flour, white, bread, enriched, 1 cup
Baking Powder, 1 tbsp
Baking Soda, 2 tsp
Egg, fresh, 2 large
Vanilla Extract, 1 tsp
Milk, nonfat, 3/4 cup
Honey, 1/3 cup
Granulated Sugar, 1/3 cup
Zest of 1 fresh lemon, grated
Applesauce, 2 tbsp
Cranberries, 1 1/3 cup, whole
Salt, 1/4 tsp
Directions
Mix dry ingredients
Add wet ingredients
fold in Cranberries and lemon zest
Bake in muffin tin for muffins, cake tin for cake, etc. at 325 degrees until done (about 25-30 minutes)
Number of Servings: 12
Recipe submitted by SparkPeople user WESTENDGIRL75.
Add wet ingredients
fold in Cranberries and lemon zest
Bake in muffin tin for muffins, cake tin for cake, etc. at 325 degrees until done (about 25-30 minutes)
Number of Servings: 12
Recipe submitted by SparkPeople user WESTENDGIRL75.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
Very Good
1 of 1 people found this review helpfulI made this gluten-free for my mom. I used 1 cup GF All-purpose flour and 1 cup Soy flour for some protein. I used 4 egg whites instead of 2 eggs, and used only 2/3 cup of chopped cranberries. I also didn't have any honey so I just substituted it for applesauce. Very yummy muffins! - 7/12/09
Was this review helpful?
-
Very Good
1 of 1 people found this review helpfulThis was REALLY good!!!! I used whole wheat pastry flour (2 cups) and splenda...turned out wonderful! Thanks for the recipe - 10/16/08
Reply from WESTENDGIRL75 (10/17/08)
I'm glad you liked it, and hope it will become a favourite of yours too! I know it's one of mine! :-)
Was this review helpful? -
Very Good
I love lemon anything, so when I found this recipe I knew I had to try it. Besides the muffins sticking to the paper liners, the taste was pretty good, even though there is no oil or butter in this recipe. I didn't add the honey and I used frozen blueberries instead of cranberries. - 2/2/11
Was this review helpful?
