Cranberry Oat Flax Muffin

 Source: Cranberry Oat Flax Muffin, BlueSkyIdeas

Source: Cranberry Oat Flax Muffin, BlueSkyIdeas

Flax is great in baking! Eat a muffin for a mid-afternoon snack.

Ingredients

Topping:

  • 1/4 cup (60 mL) quick-cooking oats
  • 1/4 cup (60 mL) milled flaxseed
  • 1/4 cup (60 mL) brown sugar
  • 1/4 cup (60 mL) pecans, finely chopped
  • 1/4 tsp (1 mL) cinnamon
  • 2 Tbsp (30 mL) all-purpose flour
  • 3 Tbsp (45 mL) butter, melted

Muffin:

  • 1 1/2 cups (375 mL) all-purpose flour, sifted
  • 1/2 cup (125 mL) ground flax
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) granulated sugar
  • 1 Tbsp (15 mL) canola oil
  • 1 egg
  • 1 cup (250 mL) skim milk
  • 1 Tbsp (15 mL) orange juice
  • 1 Tbsp (15 mL) orange zest
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (175 mL) cranberries, frozen and chopped

Instructions

  1. Preheat oven to 350 ⁰F (180 ⁰C). Line muffin tin with muffin liners.
  2. For the topping: Combine quick oats, flax, brown sugar, pecans, cinnamon and flour; mix well. Add melted butter; rub ingredients together. Set aside.
  3. To prepare the muffins: Combine flour, milled flax, baking powder, baking soda, salt and sugar; mix well.
  4. In a separate bowl, whisk together canola oil and egg. Add skim milk, orange juice, rind and vanilla. Whisk until well blended.
  5. Add dry ingredients to liquid. Stir until dry ingredients are thoroughly moistened. Gently fold frozen cranberries into batter. Do not over mix.
  6. Fill each muffin cup 2/3 full of batter.  Sprinkle topping on muffins. Bake for 20 minutes or until inserted toothpick comes out clean.
 

Nutritional Analysis

 
 

YIELD: 12 muffins.

SERVING SIZE: 1 muffin. Each serving contains 1 Tbsp (15 mL) of flax.

Per Serving
Calories 210
Total Fat 9 g
Saturated Fat 2.5 g
Cholesterol 25 mg
Carbohydrates 29 g
Fiber 3 g
Sugars 14 g
Protein 5 g
Sodium 220 mg
Potassium 163 mg