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

Recipe : Whole Wheat Lemon & Cranberry Muffins

Makes 12 muffins

Ingredients

• 1.5 cups whole wheat flour
• 3/4 cup raw coconut sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup melted butter
• Zest of one lemon
• 1/2 cup dried cranberries (rehydrated)
• 1/4 cup almond slivers
• 1 tsp baking powder
• For the topping
  • 1 tbsp muesli/cornflakes
  • 1 tbsp brown sugar
  • 1 tbsp cranberries

Method

• 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 in the dry taking care not to over mix
• Pour into lined cupcake tray 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