## Whole Wheat Lemon & Cranberry Muffins Recipe (Continental Style)
Discover how to make a delicious and authentic **Whole Wheat Lemon & Cranberry Muffins Recipe** with this easy-to-follow recipe. A traditional **Continental Dessert**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Total time:** 50 minutes
**Cuisine:** Continental
**Course:** Dessert
**Diet:** Vegetarian
### Ingredients for Whole Wheat Lemon & Cranberry Muffins Recipe:
* 1-1/2 cups Whole Wheat Flour
* 3/4 cup Coconut Sugar
* 2 Whole Eggs – or 2 flax eggs
* 1/2 cup Buttermilk
* 1 tablespoon Lemon zest
* 1/2 cup Cranberries
* 1 teaspoon Baking powder
* 1 teaspoon Vanilla Extract
* 1 tablespoon Corn flakes – or meuseli
* 1 tablespoon Brown Sugar (Demerara Sugar)
* 1 tablespoon Cranberries
### Step-by-Step Instructions to Make Whole Wheat Lemon & Cranberry Muffins Recipe:
1. preheat the oven to 180 C and also line the cupcake tray or grease and dust.
2. 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.
3. In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanillaGently combine the wet ingredients in the dry taking care not to over mix the muffin batter.
4. Pour the Whole Wheat Lemon & Cranberry Muffins batter into the lined cupcake tray and bake for about 16 minutes or done at 180 C.
5. You will know the muffin is done when you insert a pick in the center and it comes out clean.
6. Once done, remove from the oven and allow it to cool a bit before you can serve.
7. Serve the Whole Wheat Lemon & Cranberry Muffins, warm along with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast.
### Tips for the Best Whole Wheat Lemon & Cranberry Muffins Recipe:
* Always use the freshest ingredients available for the best flavor.
* Preheating your oven properly is crucial for even baking results.
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