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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cranberries, flaz seeds, milk and yogurt make these moist and delicious muffins a powerhouse of nutrition... Ingredients:
1/2 cup dried cranberries, chopped |
1 cup milk |
1/3 cup plain yogurt (not fat-free) |
1 cup all-purpose flour |
3/4 cup whole wheat flour |
1/2 cup ground flax seeds |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup brown sugar, packed |
1 egg |
1/4 cup butter, melted |
extra dried cranberries (optional) |
Directions:
1. Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
2. In a bowl, combine cranberries, milk, and yogurt. In a large bowl, combine all-purpose flour, whole wheat flour, flax seeds, baking powder, cinnamon, baking soda, and salt. Whisk sugar, egg and butter into milk mixture; pour over dry ingredients and stir just until moistened.
3. Spoon into prepared muffin pan. Press a few extra cranberries gently into tops if desired. Bake go 20-25 minutes or until tops are firm to the touch. Let cool in pan for 10 minutes. Transfer to rack to cool completely.
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