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Cranberry Flax Muffins - e-w

Source of Recipe

Light & Tasty 2005 � J. Wertz; Council Bluffs, IA
Cranberry Flax Muffins - e-w
Yield: 18

1-1/2 c. bran flakes cereal
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/2 c. ground flaxseed
1/4 c. packed brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp baking soda
1/8 tsp. salt

1 egg
2 egg whites
1 c. 1% buttermilk
1/2 c. honey
1/4 c. honey
1/4 c. canola oil
1-1/2 c. dried cranberries
2 T. whole flaxseed

In a large bowl combine the first 9 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 2/3 full. Sprinkle with whole flaxseed. Bake at 375� for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes before removing to wire racks.

I muffin equals: 183 calories�5 gm fat (1 gm saturated)�.13 mg cholesterol�157 sodium�32 gm carbohydrate�32 gm fiber�4 gm protein ++++ Exchanges: 2 starch�1 fat ++++ WWP: 0