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Cranberry Flax Muffins Recipe
Cranberry Flax Muffins Recipe photo by Taste of Home

Cranberry Flax Muffins Recipe

Read Reviews (2)
5 2
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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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 18 servings

Ingredients

  • 1-1/2 cups bran flakes cereal
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup King Arthur Premium 100% 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry Flax Muffins in Light & Tasty April/May 2005, p60

Nutritional 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.

Reviews for Cranberry Flax Muffins(2)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 5, 2013

These muffins are really delicious. They are a bit chewy, which we like, and have a wonderful flavor. Definitely a keeper recipe and so easy to make!

MY REVIEW
Reviewed Apr. 26, 2010

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.

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