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Cranberry Flax Muffins Recipe

Cranberry Flax Muffins Recipe photo by Taste of Home

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I modified this recipe from a heart-smart cookbook, and my husband loved it," writes Jennifer Wertz from Council Bluffs, Iowa. "The muffins make great on-the-go breakfasts or afterwork snacks, so I bake a batch each week...often replacing cranberries with blueberries."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Cranberry Flax Muffins Recipe

Prep/Total Time: 25 min.

Yield: 18 Servings

15 10 25

Ingredients

1-1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 egg whites
1 cup buttermilk
1/2 cup honey
1/4 cup canola oil
1-1/2 cups dried cranberries
2 tablespoons whole flaxseed

Directions

In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries.
Coat muffin cups with cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks. Yield: 1-1/2 dozen.

Nutritional Analysis: 1 muffin equals 183 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 174 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cranberry Flax Muffins in Light & Tasty April/May 2005, p60

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Cranberry Flax Muffins

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(1-1) of 1 reviews

Reviewed on Apr. 26, 2010 by baker1950

Have been baking these since they first appeard in the Light& Tasty magazine several years ago. They are delicious as well as healthy. I like to bake more than one batch at a time, and freeze some for later.