Orange-Cranberry Flax Muffins
Keep these muffins on hand for a quick, nutritious breakfast or after-school snack.
|1½ cups orange juice, divided|
|(1) 3-oz pkg dried cranberries|
|2½ 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|
Preheat oven to 400°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 1/4 cups orange juice, egg, and oil. Pour into dry mix, and stir until dry ingredients are moistened. Do not overmix. Fold in cranberries. Grease muffin tins. Fill tins about 3/4 full.
Bake 10 to 12 minutes or until toothpick inserted in the middle comes out clean.
Makes 36 muffins
Per muffin: 79 calories (28% calories from fat); 2.5g total fat; 0g saturated fat; 6mg cholesterol; 96mg sodium; 13g carbohydrates; 2g protein
Makes 36 servings