Cranberry Flax Muffins Food
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."
Provided by Taste of Home
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- 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 : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 174mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY FLAX MUFFINS
Cranberries, flaz seeds, milk and yogurt make these moist and delicious muffins a powerhouse of nutrition...
Provided by Chef mariajane
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
- In a bowl, combine cranberries, milk, and yogurt. In a large bowl, combine all-purpose flour, whole wheat flour, flax seeds, baking powder, cinnamon, baking soda, and salt. Whisk sugar, egg and butter into milk mixture; pour over dry ingredients and stir just until moistened.
- Spoon into prepared muffin pan. Press a few extra cranberries gently into tops if desired. Bake go 20-25 minutes or until tops are firm to the touch. Let cool in pan for 10 minutes. Transfer to rack to cool completely.
Nutrition Facts : Calories 194.3, Fat 7.4, SaturatedFat 3.4, Cholesterol 31.5, Sodium 188.2, Carbohydrate 28.8, Fiber 2.8, Sugar 12.4, Protein 4.5
CRANBERRY MUFFINS
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut
Provided by Taste of Home
Time 35m
Yield 1.500 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
WHOLE ORANGE - CRANBERRY - FLAX - BRAN - MUFFINS
Rose's adaptation from Shirley. Yummy morning muffins with a twist; you blender in whole oranges! Be careful about eating too many - the fiber can be potent.
Provided by origamifreak
Categories Breakfast
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 375.
- prepare a muffin pan with paper liners.
- combine dry ingredients except baking soda in a large bowl and set aside.
- in blender combine sugar, buttermilk, oil, eggs, and baking soda.
- add orange wedges to blender and puree well. Make sure the orange rind is really well pulverized into tiny bits.
- mix blender contents with bowl of dry ingredients.
- stir in cranberries.
- fill muffin liners nearly to top.
- bake 20 - 25 minutes.
Nutrition Facts : Calories 188.5, Fat 10.8, SaturatedFat 1.4, Cholesterol 18, Sodium 168.4, Carbohydrate 23, Fiber 4.2, Sugar 10.9, Protein 4.5
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