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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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I modified this recipe from a heart-smart cookbook, and my husband loved it, writes Jennifer Wertz from Council Bluffs, Iowa. The muffins make great on-the-go breakfasts or afterwork snacks, so I bake a batch each week...often replacing cranberries with blueberries. Ingredients:
1-1/2 cups bran flakes cereal |
3/4 cup king arthur unbleached all-purpose flour |
3/4 cup king arthur premium 100% whole wheat flour |
1/2 cup ground flaxseed |
1/4 cup packed brown sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
2 egg whites |
1 cup buttermilk |
1/2 cup honey |
1/4 cup canola oil |
1-1/2 cups dried cranberries |
2 tablespoons whole flaxseed |
Directions:
1. In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries.
2. Coat muffin cups with cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks. Yield: 1-1/2 dozen.
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