Title: Orange Cranberry Flax Muffins
Categories: 2edit, Bakery, Muffins
Yield: 12 servings

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

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 on Jan 11,
1999, converted by MM_Buster v2.0l.