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    You are in: Home / Recipes / Bran Flax Seed Cranberry Muffins Recipe
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    Bran Flax Seed Cranberry Muffins

    Average Rating:

    1 Total Reviews

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    • on August 31, 2009

      These make great LF/LC muffins that have just the hint of sweetness added in from the molasses. I couldn't find natural bran anywhere in our groceries here and so used 1/2 cup wheat bran in place of. Also used more ww flour than listed and cut back on the all-purpose. This made for a dryer muffin than normal and so I should have cut time back on the baking. These muffins don't raise much and so for future reviewers, if you think 1/2 cup of batter is too much for your muffin tins...it probably isn't. I didn't fill mine completely to the top and got 19 muffins. A great repeat muffin daisy. p.s...I should mention I used 1/2 cup Craisins and 1/2 cup raisins. Made for HolidayTag.

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    Nutritional Facts for Bran Flax Seed Cranberry Muffins

    Serving Size: 1 (115 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 301.7
     
    Calories from Fat 79
    26%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.3 g
    6%
    Cholesterol 18.7 mg
    6%
    Sodium 441.3 mg
    18%
    Total Carbohydrate 52.6 g
    17%
    Dietary Fiber 4.6 g
    18%
    Sugars 22.0 g
    88%
    Protein 6.1 g
    12%

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