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.

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