Orange cranberry flax muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cranberries; coarsely chopped |
| 2 | tablespoons | Sugar; or sugar Twin |
| ¼ | cup | Orange juice |
| 2¾ | cup | Flour |
| ½ | cup | Flaxseed granules; or ground flax |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Orange peel |
| 1 | large | Egg; or 1/4 cup egg substitute |
| ¼ | cup | Fat free sour cream |
| 1 | tablespoon | Canola oil |
| 1¼ | cup | Orange juice |
Directions
Preheat oven to 375F.
1. Blend together cranberries, 2 tablespoons sugar and ¼ cup orange juice and set aside.
2. DRY - In a large bowl, mix together flour, flaxseed, sugar, baking powder, baking soda, salt and orange peel.
3. WET - In another bowl combine egg, sour cream, oil and 11/4 c. orange juice.
4. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fold in cranberry mixture. Fill muffin cups ¾ full. Bake for 30-35 minutes.
YIELD: 12 muffins; 1 muffin = 212calories, 3g fat (13%), 18mg cholesterol Exchange = 2 starch + 1 fruit
Recipe from Laurie Meyer, Registered Dietitian. 1999-Jan. Laurie Meyer, Touch Home Feature, weekly, on TMJ4 News, Milwaukee, Wisconsin. (Milwaukee Journal Broadcast Group)
Recipe by: Channel 4, Milwaukee, Wisconsin Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 11, 1999, converted by MM_Buster v2.0l.