Cranberry Lemon Muffins

Yes, another lemon flavored recipe!  It’s what happens when you purchase a lemon and you don’t want to waste it, LOL!  We’re trying to make little steps in healthier eating and I’ve switched to whole wheat bread with no complaints from the others around here.  So I made these Cranberry Lemon Muffins with a mix of regular and whole wheat flour and no one seemed to mind.  Baby steps, next time I’ll try a recipe entirely with whole wheat!



1 ½ cups flour
½ cup whole wheat flour
2 tsps baking powder
1 tsp cinnamon
¼ tsp salt
2 eggs, lightly beaten
½ cup packed brown sugar
½ cup vegetable oil
½ cup milk
⅓ cup honey
1 ½ cups cranberries (you can use fresh or frozen cranberries, do not thaw) OR ¾ cup dried cranberries (use these if you want the muffins sweeter)
1 tsp lemon zest


Stir together flours, baking powder, cinnamon and salt.  In a separate bowl mix the eggs, brown sugar, oil, milk and honey.  Add the liquid to the dry ingredients, stirring just until moistened.  Fold in the cranberries and lemon zest.

Preheat oven to 350 degrees.  Line muffin pans with liners.  Fill cups ⅔ full.  Bake for 18 – 25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and set on a wire rack for 5 minutes.  Remove muffins from pan and eat warm or cool completely and keep in a sealed container up to 3 days.

The batter does pretty well refrigerated so if you want to eat them fresh, you can bake half one day and the other half a couple of days later.  The batter should stay good for up two to three days in a covered bowl in the fridge.

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