Dessert – Lemon Teacake


Dessert – Lemon Teacake

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

How to make Whole Wheat Lemon & Cranberry Muffins Recipe

  1. To begin making the Whole Wheat Lemon & Cranberry Muffins Recipe, 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 vanilla
  4. Gently combine the wet ingredients in the dry taking care not to over mix the muffin batter.
  5. Pour the Whole Wheat Lemon & Cranberry Muffins batter into the lined cupcake tray and bake for about 16 minutes or done at 180 C. 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.

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