Healthy Eating for Your Active Lifestyle

Nourish Move Thrive

Cranberry Flax Muffins

Recipe details

Servings: 12

Ingredients

  • 1/2 cup (125 mL) dried cranberries, chopped
  • 1 cup (250 mL) milk
  • 1/3 cup (175 mL) plain yogurt (not fat-free)
  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) whole wheat flour
  • 1/4 cup (50 mL) ground flax seeds
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/4 tsp (1 mL) each, baking soda and salt
  • 2/3 cup (150 mL) packed brown sugar
  • 1 egg
  • 1/4 cup (50 mL) butter, melted
  • extra dried cranberries, optional

Directions

  1. Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.
  2. In a bowl, combine cranberries, milk and yogurt.
  3. In a large bowl, combine all-purpose and whole wheat flours, flax seeds, baking powder, cinnamon, baking soda and salt.
  4. Whisk sugar, egg, and butter into Milk mixture; pour over dry ingredients and stir just until moistened.
  5. Spoon into prepared muffin pan. Press a few extra cranberries gently into tops if desired.
  6. Bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.



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Cranberry Flax Muffins

Recipe courtesy of Dairy Farmers of Canada

Nutrition Information

per serving
  • Calories 153
  • Protein 4 g
  • Carbohydrates 22 g
  • Fat 6 g
  • Fibre 2 g
  • Sodium 168 mg
  • Calcium 73 mg