Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

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

whole wheat lemon cranberry muffins

Recipe : Whole Wheat Lemon & Cranberry Muffins

Makes 12 muffins


  • 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


  • 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

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This entry was posted on August 1, 2015 by in Baking, Muffins and tagged , , , , , .

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