Cranberry Flax Muffins

These muffins are an excellent source of folacin and magnesium, good source of iron and contain a high amount of dietary fibre.
 
Preparation time 15 minutes
Baking Time 25 minutes
Cooking time 60 minutes or less
Makes 12 small muffins
 
Ingredients:
1-1/2cups ground flaxseed
1/2cup whole-wheat flour
1/2cup all-purpose flour
1/2cup brown sugar
4tsp baking powder
1tsp  cinnamon
1/2tsp nutmeg
1/2tsp salt
1-1/2cups milk, preferably skim
2tbsp olive oil
1 egg
finely grated peel of 1 orange
1/2tsp vanilla
1-1/2cups dried cranberries
 
1. Preheat oven to 350F (180C). Lightly grease a muffin pan with vegetable oil, coat with a non-stick cooking spray or line with paper cups. In a large bowl, using a fork, stir flaxseed with whole-wheat and all-purpose flours, sugar, baking powder, cinnamon, nutmeg and salt until evenly blended. In a medium-size bowl, using a fork, whisk milk with oil, egg, peel and vanilla just until blended. Pour milk mixture into flour mixture and stir just until combined. Stir in raisins.
 
2. Spoon batter into each muffin cup, filling about three-quarters full. Bake in centre of 350F (180C) oven until a toothpick inserted in centre of muffin comes out clean and top is firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from cups. Muffins are delicious served warm and spread with strawberry jam. Or cool completely and store in an airtight container at room temperature up to 2 days. Muffins can also be frozen for up to 2 weeks.
 
Variation:
• Healthy additions In place of raisins, try adding about 1/2 cup (125 mL) dried cranberries and 3/4 cup (175 mL) coarsely chopped walnuts for added protein.