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Orange Cranberry Flax Muffins

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Wisconsin 2edit, Bakery, Muffins 12 servings

INGREDIENTS

1 c Cranberries; coarsely chopped
2 tb Sugar; or sugar Twin
1/4 c Orange juice
2 3/4 c Flour
1/2 c Flaxseed granules; or ground flax
1/3 c Sugar
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 ts Orange peel
1 lg Egg; or 1/4 cup egg substitute
1/4 c Fat free sour cream
1 tb Canola oil
1 1/4 c Orange juice

INSTRUCTIONS

Preheat oven to 375F.
1. Blend together cranberries, 2 tablespoons sugar and 1/4 cup orange juice
and set aside.
2. DRY - In a large bowl, mix together flour, flaxseed, sugar, baking
powder, baking soda, salt and orange peel.
3. WET - In another bowl combine egg, sour cream, oil and 11/4 c. orange
juice.
4. Pour liquid ingredients into dry ingredients. Stir until ingredients are
moistened. Do not over mix. Fold in cranberry mixture. Fill muffin cups 3/4
full. Bake for 30-35 minutes.
YIELD: 12 muffins; 1 muffin = 212calories, 3g fat (13%), 18mg cholesterol
Exchange = 2 starch + 1 fruit
Recipe from Laurie Meyer, Registered Dietitian. 1999-Jan. Laurie Meyer,
Touch Home Feature, weekly, on TMJ4 News, Milwaukee, Wisconsin. (Milwaukee
Journal Broadcast Group)
Recipe by: Channel 4, Milwaukee, Wisconsin
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 11,
1999, converted by MM_Buster v2.0l.

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