Cranberry Oat Flax Muffin

Cranberry Oat Flax Muffin

healthyflax.org ©2014

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

Ingredients:

• Topping:
• 1/4 cup (60 mL) quick-cooking oat
• 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 350⁰F (180⁰C). 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.To prepare the muffins: Combine flour, milled flax ,baking powder, baking soda, salt and sugar; mix well.
3. In a separate bowl, whisk together canola oil and egg. Add skim milk, orange  juice, rind and vanilla. Whisk until well blended.
4. Add dry ingredients to liquid. Stir until dry ingredients are thoroughly moistened. Gently fold frozen cranberries into batter. Do not over mix.
5. Fill each muffin cup 2/3 full of batter.  Sprinkle topping on muffins. Bake for 20 minutes or until inserted toothpick come out clean.

Yield: 12 muffins.

Serving Size: 1 muffin. Each serving size contains 1 Tbsp (15 mL) of flax.