Flax, cranberries and walnuts give delicious muffins a boost of omega-3 fatty acids and antioxidants.
box (15.3 oz) Betty Crocker™ Fiber One™ apple cinnamon muffin mix
cup ground flaxseed or flaxseed meal
cup sweetened dried cranberries
cup chopped walnuts
tablespoons vegetable oil
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.)
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).
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.
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 PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.