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Recipes - Cinnamon Cranberry Flax Muffins

Recipe Name

Cinnamon Cranberry Flax Muffins

Submitted by

Guest

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	15	Ready In (minutes)	35

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/4	cup, chopped	cranberries (fresh)
1/2	cup	flax seeds, milled
1/3	teaspoon	baking powder
1	tablespoon	cinnamon, ground
1/3	teaspoon	nutmeg
2 1/2	dash	salt
1 1/3	large	eggs, beaten
1 1/3	tablespoons	olive oil
4	tablespoons	splenda no-calorie sweetener disolved in 1/2c water
1/3	tablespoon	vanilla extract
2/3	tablespoon	orange peel, raw, grated
1/4	cup, chopped	pecans or walnuts, plus additional for topping
1/4	cup, chopped	pecans or walnuts, optional for topping

Steps

Sequence	Step

1	Preheat oven to 350 F. Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
2	Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.
3	Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
4	Let mixture stand for 10 minutes to thicken.
5	Fold in cranberries.
6	Fill each muffin cup about half way, and sprinkle with nuts
7	Bake about 15 minutes (a little longer if you''re only making 12) or until a toothpick inserted in the center comes out clean.

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