Flax and Fruit Muffins

Name: Flax and Fruit Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 434 grams box Betty Fiber apple cinnamon muffin mix; 2 eggs; 59 milliliters ground flaxseed or flaxseed meal; 118 milliliters sweetened dried cranberries; 2 Tbsps vegetable oil; 118 milliliters chopped walnuts; 177 milliliters water

Flax and Fruit Muffins is a dairy free morn meal. This recipe makes 12 servings with 247 calories, 5g of protein, and 12g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of vegetable oil, eggs, walnuts, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat oven to 400F.

Equipment you will use

Oven

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.)

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

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).

Ingredients you will need

Cranberries

Muffin Mix

Flaxseed

Walnuts

Water

Egg

Cooking Oil

Equipment you will use

Muffin Liners

Bowl

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.

Equipment you will use

Oven

Knife