Cranberry Flax Muffins

"Cranberries, flaz seeds, milk and yogurt make these moist and delicious muffins a powerhouse of nutrition..."
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Ready In:
12 muffins




  • Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
  • 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.
  • 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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  1. These are sooooo good!!I made these this morning...and I am having one while I write this review. They have a wonderful texture, and flavour. I had to switch up the yogurt, all I had was sour cream. We love cranberries and I usually try to incorporate flax meal into my baking. Thank you for sharing. I will definately be making these again.


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