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Flax and Fruit Muffins

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Flax and Fruit Muffins
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 12
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Flax, cranberries and walnuts give delicious muffins a boost of omega-3 fatty acids and antioxidants.

Ingredients

1
box (15.3 oz) Betty Crocker™ Fiber One™ apple cinnamon muffin mix
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

Directions

  • 1 Heat oven to 400°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.)
  • 2 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).
  • 3 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.
Tips  

The best way to receive the most benefits from flax is to grind the seed with a coffee grinder. Once the flax has been ground, it should be kept in the refrigerator or frozen.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
240
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
2 1/2g
13%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
220mg
9%
Potassium
115mg
3%
Total Carbohydrate
35g
12%
(
Dietary Fiber
6g
25%
,
Sugars
19g
)
Protein
4g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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