Cranberry Flax Muffins

Name: Cranberry Flax Muffins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1-1/2 dozen.
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

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."

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.

Nutrition 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.

Originally published as Cranberry Oat Muffins in Light & Tasty April/May 2005

Reviews

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parksville

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!
baker1950

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.