Tangy Citrus-Cran Flax Muffins

    From “Better Eating For Life, Step 10: Make Friends with Fat”

    Makes 12

    Ground flaxseed is used in this recipe, but don’t stop here. It makes a delicious topping on hot or cold cereal and on salads.

    • 1 cup cranberries, coarsely chopped
    • 1/4 cup sugar
    • 1 1/2 cups orange juice, divided
    • 2 2/4 cups unbleached all-purpose flour
    • 1/2cup milled flaxseed
    • 1/2 cup sugar
    • 2 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1 tsp. orange peel, grated
    • 1/4 cup canola oil

    In a medium bowl, combine beaten egg, oil, orange juice, and ¼ cup sugar. Gently fold in cranberries. Set aside. In a large bowl, mix together flour, milled flaxseed, ½ cup sugar, baking powder, baking soda, salt, and orange peel. Pour liquid mixture into dry ingredients. Stir until ingredients are just moistened. Do not over-mix. Fill muffin cups ¾ full. Bake at 375oF for 30-35 minutes.

    Per muffin: 242 calories, 5 g protein, 6 g fat, 42 g carbohydrate, 245 mg sodium, 18 mg cholesterol