Breakfast

Cranberry Flaxseed Muffins is for Breakfast, Snack.

Cranberry Flaxseed Muffins takes several minutes to prepare.

Cranberry Flaxseed Muffins takes several minutes to cook.

Cranberry Flaxseed Muffins makes 12 servings.

The ingredients for Cranberry Flaxseed Muffins are:

Ingredients
1 cup (250 mL) flaxseeds
1 cup (250 mL) all purpose flour
1 cup (250 mL) whole wheat flour
1 cup (250 mL) oat bran
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
2 eggs
1 1/2 cups (375 mL) PC Blue Menu Fortified Soy Beverage - Original
1 cup (250 mL) packed brown sugar
1/3 cup (75 mL) PC 100% Pure Safflower Oil
1 1/2 cups (375 mL) dried cranberries

Here is how you make Cranberry Flaxseed Muffins:

Preheat oven to 375° F (190° C). Spray two 12-cup muffin pans with PCBM Canola Oil Cooking Spray or line with paper liners. Set aside 2 tbsp (25 mL) of the flaxseeds. In food processor, finely grind remaining flaxseeds with 2 tbsp (25 mL) of the all purpose flour; transfer to large bowl. Add remaining all purpose flour, whole wheat flour, oat bran, baking powder, baking soda and cinnamon. Whisk to combine. In another bowl, whisk together eggs, soy beverage, brown sugar and oil. Pour over dry ingredients. Sprinkle with cranberries. Using wooden spoon, stir just until combined. Spoon into prepared muffin cups. Sprinkle with reserved flaxseeds. Bake in centre of oven for 15 to 18 minutes or until tops are firm to touch. Transfer to rack to cool.Number of Servings: 12Recipe submitted by SparkPeople user TRICIABRETT.

The nutritional information for Cranberry Flaxseed Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 355.6

• Total Fat: 13.4 g
• Cholesterol: 35.4 mg
• Sodium: 268.2 mg
• Total Carbs: 55.1 g
• Dietary Fiber: 7.7 g
• Protein: 8.6 g