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Cranberry Flax Muffins

SUBMITTED BY: Jennifer Wertz

"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.'"
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 18 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 cups bran flakes cereal
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup ground flax seed
  • 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 flax seed

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 nonstick cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

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.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2007 by Derec
These are delicious and moist! I was short on flour and substituted oat flour that I made in the blender from rolled oats for half of the flour. I also added a teaspoon of vanilla, one chopped Granny Smith apple and 1/2 cup of chopped walnuts. This was my first time cooking with flax meal and I expected the muffins to be on the dry side, but these came out great! I will definitely be making these again, they are perfect for breakfast on the go or a late afternoon snack! Thanks for the excellent recipe!

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by Lisa Lee
This is an excellent base recipe for a healthy breakfast or snack! I followed the recipe with a few changes - included grated carrots (about 1.5 cups), used a blend of dried fruits, substituted the oil with applesauce, and did 1 cup of WW flour and 1/2 cup of flour. The mixture seemed too wet (maybe from the carrots?) so I tossed in about 1.5 cups of oats at the end to get a better consistency. Came out with 12 good sized muffins and a pan of mini muffins :)

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2007 by Sarah B
Great recipe! As suggested I added vanialla and used blueberries instead of cranberries. Love it!

1 user found this review helpful


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