Cranberry Flaxseed Muffins
Yields 1 dozen muffins.
My muffin pan only makes 11 and I ate 2.
3/4 cup (95 grams) all-purpose flour
3/4 cup (90 grams) whole wheat flour
1/2 cup (53 grams) flax meal
1/3 cup (66 grams) brown sugar, packed
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/4 cup (60 ml) vegetable oil (I used Olive Oil)
1 cup (235 ml) milk (I used unsweetened Soy Milk)
1 cup (120 grams) dried cranberries
Preheat oven to 350 degrees F (180 degrees C). Grease a muffin tin or line with baking cups.
In a large mixing bowl, whisk together the flours, flax meal, brown sugar, cinnamon, baking powder, baking soda, and salt. Make a well in the center of the bowl and add the egg, vegetable oil, and milk, mixing until the batter is evenly incorporated. Stir in the dried cranberries.
Divide batter evenly between baking cups, filling each 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Serve with a small pat of butter or spread of jam.
They were delicious. I cranked up my wonky gas oven to 400° and that was perfect. My enameled cast iron muffin pan gets nice and hot and holds the heat after you take them out of the oven. I cooked mine for 20 minutes and let them cool for 10 minutes and they were done in the middle. I ate the first one hot with butter and the second on later with a cup tea and a spread of strawberry jam.
