| 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 |
| 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. |
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| 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:
240 ( 90); 10g ( 2 1/2g, 0g); 35mg; 220mg; 35g ( 6g, 19g); 4g 0%; 0%; 0%; 4% 1 ; 1 1/2 ; 0 ; 1 1/2 2