Breakfast

slh - flax muffin with fresh cranberries is for Breakfast, Dessert.

slh - flax muffin with fresh cranberries takes 20 minutes to prepare.

slh - flax muffin with fresh cranberries takes 20 minutes to cook.

slh - flax muffin with fresh cranberries makes 24 servings.

The ingredients for slh - flax muffin with fresh cranberries are:

4 large Egg, fresh, whole, raw
.66 cup, packed Brown Sugar
.5 cup Canola Oil
.66 cup Molasses, blackstrap
4 serving Bird's Eye Frozen Cooked Winter Squash, 1/2 cup (119g)
2 tsp Vanilla Extract
2 tsp Almond Extract (by CRANKYGIRL)
8 tbsp *Flax Seed Meal (ground flax)
2 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tsp ground mace (by SHIRHPP)
4 tsp Ginger, ground
2.5 cup cranberries (fresh) (by CBWEBER)
2 serving Fisher - Chopped Walnuts - 1/4 cup

Here is how you make slh - flax muffin with fresh cranberries:

heat oven to 350 degreesmix wet ingredients including squash wellmix in flax and let it sit five minutesmix in other dry ingredients, then stir in cranberriesspray muffin tin with Pam BAKING (other brands don't work well)divide batter into 24 muffinsbake 20 minutes then test with toothpick. if comes out clean take them out, if a little sticky put back in for 5 minutesServing Size: 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user SLH2DIET1.

The nutritional information for slh - flax muffin with fresh cranberries is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 139.6

• Total Fat: 7.6 g
• Cholesterol: 31.0 mg
• Sodium: 19.4 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 1.7 g
• Protein: 1.9 g

The dietary needs meet for slh - flax muffin with fresh cranberries is Vegetarian