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Cranberry Flax muffins
1 ½ C. bran flakes cereal ¼ tsp salt
¾ c. all purpose flour 1 egg
¾ c. whole wheat flour 2 egg whites
½ c. ground flax seed 1 c. 1% buttermilk
¼ c. packed brown sugar ½ c. honey
2 tsp baking powder ¼ c. canola oil
1 tsp ground cinnamon 1 ½ c. dried cranberries
½ tsp baking soda 2 Tbsp whole flaxseed
Preheat oven to 325° F.
In a bowl whisk egg, egg whites, buttermilk, honey and oil. In large bowl mix all other ingredients except whole flaxseed. Mix liquid ingredients into dry. Stir to mix thoroughly but careful not to over mix.
Coat muffin cups with cooking spray or use muffin cups. Fill cups 2/3 full, sprinkle whole flaxseed on top. Bake at 325° F for 10-15 min. Cool 5 min on cooling rack.
1 ½ C. bran flakes cereal ¼ tsp salt
¾ c. all purpose flour 1 egg
¾ c. whole wheat flour 2 egg whites
½ c. ground flax seed 1 c. 1% buttermilk
¼ c. packed brown sugar ½ c. honey
2 tsp baking powder ¼ c. canola oil
1 tsp ground cinnamon 1 ½ c. dried cranberries
½ tsp baking soda 2 Tbsp whole flaxseed
Preheat oven to 325° F.
In a bowl whisk egg, egg whites, buttermilk, honey and oil. In large bowl mix all other ingredients except whole flaxseed. Mix liquid ingredients into dry. Stir to mix thoroughly but careful not to over mix.
Coat muffin cups with cooking spray or use muffin cups. Fill cups 2/3 full, sprinkle whole flaxseed on top. Bake at 325° F for 10-15 min. Cool 5 min on cooling rack.
