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home > recipes > muffins > flaxseed cranberry muffins
1 cup whole cranberries fresh or frozen 1 1/2 cup golden flaxseed Meal ( meal not seeds ) 1 tsp baking powder ( yes just one tsp ) 2 Tbs cinnamon 1 tsp nutmeg 1/2 tsp salt 1/2 cup brown sugar ( or powdered sugar substitute : example Splenda) 4 eggs 1/4 cup olive oil 1/2 cup honey ( or liquid sweeter for example Da Vinci's sugar free vanilla syrup ) 2 Tsp vanilla I tried this recipe with both sugar and again the sugar substitute for a diabetic relative.. Both recipes came out well. These muffins are moist and tasty. I can't believe no white flour in the recipe ! Pour boiling water over cranberries and let set 10 minutes. Combine all dry ingredients in a bowl. Combine all wet ingredients in a bowl. Mix both together and let sit 10 minutes to thicken. Drain cranberries well and fold into mixture. Place batter into well greased muffin tins ( I use individual silicone muffin cups which I place in the tins ) about 3/4 full. Bake in a preheated 350 oven about 20 minutes or until wooden toothpick in center comes out clean. Cool. May be frozen Yield 9 standard size muffins

Flaxseed Cranberry Muffins


average rating = 5 stars(5.00001 comment available)
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list all recipes for MUFFINS (32)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: flaxseed
keyword: cranberry
keyword: muffins
recipes for muffins
recipes by butterflydog
Email Address:
(posted November 26, 2007)

1 cup whole cranberries fresh or frozen
1 1/2 cup golden flaxseed
Meal ( meal not seeds )
1 tsp
baking powder ( yes just one tsp )
2 Tbs
cinnamon
1 tsp
nutmeg
1/2 tsp
salt
1/2 cup
brown sugar ( or powdered sugar substitute : example Splenda)
4
eggs
1/4 cup
olive oil
1/2 cup
honey ( or liquid sweeter for example Da Vinci's sugar free vanilla syrup )
2 Tsp
vanilla

I tried this recipe with both
sugar and again the sugar substitute for a diabetic relative.. Both recipes came out well. These muffins are moist and tasty. I can't believe no white flour in the recipe !

Pour boiling water over cranberries and let set 10 minutes.

Combine all
dry ingredients in a bowl. Combine all wet ingredients in a bowl. Mix both together and let sit 10 minutes to thicken. Drain cranberries well and fold into mixture. Place batter into well greased muffin tins ( I use individual silicone muffin cups which I place in the tins ) about 3/4 full. Bake in a preheated 350 oven about 20 minutes or until wooden toothpick in center comes out clean. Cool. May be frozen

Yield 9 standard size muffins


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from Pickering, Ontario, Canada wrote:1  0

EXCELLENT! I found they made 12 muffins, were very moist and needed an extra 10 min's cook time in my oven. I have a sensitivity to flour, so these were just delightful. Made them with Splenda.
5 starsDecember 4, 2007


 
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