Orange-Cranberry Flax Muffins

Keep these muffins on hand for a quick nutritious breakfast or after-school snack.

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Ingredients:

• 1 ½ cups orange juice, divided
• (1) 3-oz pkg. dried cranberries
• 2 ½ cups flour
• 1/2 cup milled flaxseed (Forti-Flax)
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• Zest from a medium-sized orange
• 1 large egg
• 1/4 cup canola oil

Directions:

Preheat oven to 400º F.

Place 1/4 cup of orange juice in a small saucepan. Heat to simmering. Add cranberries and remove from heat. Allow to sit while preparing the rest of the ingredients.

In a large bowl, combine flour, flaxseed, sugar, baking powder, baking soda, salt, and orange zest. In a separate bowl, mix together 1 ¼ cups orange juice, egg, and oil. Pour into dry mix, and stir until dry ingredients are moistened. Do not over mix. Fold in cranberries. Grease muffin tins. Fill tins about threefourths full.

Bake 10 to 12 minutes or until toothpick inserted in the middle comes out clean. Makes 36 mini muffins

Per muffin: 79 calories (28% calories from fat) 2.5g total fat; 0g saturated fat; 6mg cholesterol; 96mg sodium; 13g carbohydrates; 2g protein