Cranberry Flax Muffins

These muffins are so moist and tasty! Instead of using buttermilk, I used 1 tbsp of lemon juice and then added coconut milk to make 1 cup. I was worried it wouldn't work but it did and they came out great!

• 18 Servings
• Prep/Total Time: 25 min.

Ingredients

• 1-1/2 cups bran flakes cereal
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup ground flaxseed
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 2 egg whites
• 1 cup buttermilk
• 1/2 cup honey
• 1/4 cup canola oil
• 1-1/2 cups dried cranberries
• 2 tablespoons whole flaxseed

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 cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks. Yield: 1-1/2 dozen.

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.