Emily H. found this recipe which I made for the stake food storage social. I loved them just as they are; however, when I made them for breakfast, my husband did not like the cinnamon. I will make them without it in the future.
Cranberry Flax Muffins
18 muffins--see link for automatic recipe size adjustments
1 egg
2 egg whites
1 cup 1% buttermilk
1/2 cup honey
1/4 cup canola oil
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flax seed
1 1/2 cups dried cranberries or fresh blueberries
2 tablespoons whole flax seed
DIRECTIONS—
In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Nutritional Analysis: 1 muffin equals 183 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 174 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat
http://allrecipes.com/Recipe/Cranberry-Flax-Muffins/Detail.aspx
Cranberry Flax Muffins
18 muffins--see link for automatic recipe size adjustments
1 egg
2 egg whites
1 cup 1% buttermilk
1/2 cup honey
1/4 cup canola oil
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flax seed
1 1/2 cups dried cranberries or fresh blueberries
2 tablespoons whole flax seed
DIRECTIONS—
In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Nutritional Analysis: 1 muffin equals 183 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 174 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat
http://allrecipes.com/Recipe/Cranberry-Flax-Muffins/Detail.aspx
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