Flax and Fruit Muffins

Flax and Fruit Muffins

Flax, cranberries and walnuts give delicious muffins a boost of omega-3 fatty acids and antioxidants.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

12

muffins

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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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:

1 Serving (1 Muffin)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 220mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 6g,
    • Sugars 19g),
  • Protein 4g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.