Flax 'n Fruit Muffins
Recipe from Betty Crocker

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


Flax 'n Fruit Muffins

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Servings: 12 muffins
Prep Time: 10 mins
Total Time: 40 mins
Related Categories: Muffins
 
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Ingredients
  • 1   box
    Betty Crocker® Fiber One apple cinnamon muffin mix (15.3 ounces)
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  • 1/4   cup
    ground flaxseed or flaxseed meal
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  • 1/2   cup
    sweetened dried cranberries
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  • 1/2   cup
    chopped walnuts
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  • 3/4   cup
    water
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  • 2   tablespoons
    vegetable oil
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  • 2  
    eggs
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Directions
1.
Heat oven to 400 degrees 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.
Nutrition information
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. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 1/2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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