CRANBERRY FLAX MUFFINS

Cranberry Flax Muffins image

Provided by Chef mariajane

Time 20m

Yield 12 muffins

Number Of Ingredients 14

1/2 cup dried cranberries, chopped
1 cup milk
1/3 cup plain yogurt (not fat-free)
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flax seeds
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup brown sugar, packed
1 egg
1/4 cup butter, melted
extra dried cranberries (optional)

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

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