Recipe Name Cinnamon Cranberry Flax Muffins Submitted by Guest Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35

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