Cranberry Flax Muffins Recipe

5 2 7
Cranberry Flax Muffins Recipe
Cranberry Flax Muffins Recipe photo by Taste of Home
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Cranberry Flax Muffins Recipe

Read Reviews
5 2 7
Publisher Photo
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."
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep/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 1% 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.
Originally published as Cranberry Flax Muffins in Light & Tasty April/May 2005, p60

Nutritional Facts

1 each: 183 calories, 5g fat (1g saturated fat), 13mg cholesterol, 174mg sodium, 32g carbohydrate (20g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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 1% buttermilk
  • 1/2 cup honey
  • 1/4 cup canola oil
  • 1-1/2 cups dried cranberries
  • 2 tablespoons whole flaxseed
  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

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Reviews forCranberry Flax Muffins

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MY REVIEW
parksville User ID: 1598935 135515
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
baker1950 User ID: 4174583 70141
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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