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Cranberry Flax Muffins

Cranberry Flax Muffins
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."
18 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

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Cranberry Flax Muffins (continued)

Nutrition Facts: 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.
© Taste of Home 2013