Flax 'n Fruit Muffins Recipe
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Flax, cranberries and walnuts give delicious muffins a boost of omega-3 fatty acids and antioxidants.
Ingredients
- 1 box Betty Crocker® Fiber One apple cinnamon muffin mix (15.3 ounces)
- 1/4 cup ground flaxseed or flaxseed meal
- 1/2 cup sweetened dried cranberries
- 1/2 cup chopped walnuts
- 3/4 cup water
- 2 tablespoons vegetable oil
- 2 eggs
- Heat oven to 400 degrees F. Place paper baking cup in each of 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. (For best results, use paper cups.)
- In medium bowl, stir muffin mix, flaxseed, cranberries, walnuts, water, oil and eggs just until blended (batter will be lumpy). Divide batter evenly among muffin cups (about 2/3 full).
- Bake 17 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if not using paper cups, run knife around edges of cups before removing). Cool completely before storing.
- Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 220mg; Total Carbohydrate 35g (Dietary Fiber 6g, Sugars 19g); Protein 4g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 1/2 Fat. Carbohydrate Choices: 2.
- Percent Daily Values are based on a 2,000 calorie diet
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