Whole Wheat Lemon & Cranberry Muffins

Steps

1. 1Preheat the oven to 180°C and line a cupcake tray or grease and dust it.
2. 2In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i.e., whole wheat flour, coconut sugar, dried cranberries, almonds and baking powder.
3. 3In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanilla extract.
4. 4Gently combine the wet ingredients into the dry, taking care not to overmix the muffin batter.
5. 5Pour the muffin batter into the lined cupcake tray and bake for about 16 minutes or until done at 180°C. The muffin is done when a pick inserted in the center comes out clean.
6. 6Once done, remove from the oven and allow to cool a bit before serving.
7. 7Serve the Whole Wheat Lemon & Cranberry Muffins warm along with a glass of milk or orange juice.