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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kim_150's Note:

    I found this recipe on a box of cereal, and modified it to be a bit healthier. These muffins are great for a quick and filling breakfast with a nice serving of fruit. The apples and carrots are really the only essential ones, and past that you could add any combination of fruits and nuts. I've found that they go stale quite quickly, so be sure to eat or freeze them within 3-4 days.

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    Ingredients:

    Serves: 12

    Yield:

    Muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F
    2. 2
      Line 12 muffin cups with liners, or grease them with nonstick spray.
    3. 3
      Blend dry ingredients together, then add remaining ingredients and mix until well-blended- the batter will be thick and lumpy.
    4. 4
      Spoon batter into muffin cups, and bake 20-25 minutes or until golden brown.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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    Nutritional Facts for Cranberry-Apricot Flax Seed Muffins

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 122.8
     
    Calories from Fat 9
    69%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 35.4 mg
    11%
    Sodium 266.8 mg
    11%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 14.4 g
    57%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    Hodgson Mill multi-grain hot cereal

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