Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 120.2
- Total Fat: 8.2 g
- Cholesterol: 17.7 mg
- Sodium: 10.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 3.4 g
- Protein: 3.3 g
View full nutritional breakdown of Flax Seed Canberry Muffins calories by ingredient
Flax Seed Canberry Muffins
Submitted by: MAMAO32001Introduction
Flourless recipe to boost your Omega 3 and fruit consumption. Adapted from about.com/lowcarbdiets - Chelsea's Muffins. I added applesauce and egg whites to reduce the fat. Flourless recipe to boost your Omega 3 and fruit consumption. Adapted from about.com/lowcarbdiets - Chelsea's Muffins. I added applesauce and egg whites to reduce the fat.Number of Servings: 24
Ingredients
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1 3/4 cup of Ground Flax Seed
1 cup of whole cranberries
2 Eggs, 4 whites or 4 total eggs
1/4 cup of olive oil
1/4 cup of applesauce
1/2 cup of brown sugar
tsp. of baking powder
3 tsp. of cinnamon
1 tsp. of nutmeg
1/2 tsp. of salt
1 Tbl. vanilla extract
2 tablespoons grated orange peel
3/4 cup chopped walnuts or pecans (optional for topping)
Directions
Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1. Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.
2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries.
5. Fill each muffin cup about half way, and sprinkle with nuts.
6. Bake about 15 minutes (a little longer if you're only making 12) or until a toothpick inserted in the center comes out clean.
Keep up to a week in the refrigerator or 3 months in the freezer.
For 12 muffins: Each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.
Nutritional info is for 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user MAMAO32001.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1. Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.
2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries.
5. Fill each muffin cup about half way, and sprinkle with nuts.
6. Bake about 15 minutes (a little longer if you're only making 12) or until a toothpick inserted in the center comes out clean.
Keep up to a week in the refrigerator or 3 months in the freezer.
For 12 muffins: Each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.
Nutritional info is for 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user MAMAO32001.
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Member Ratings For This Recipe
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Very Good
1 of 1 people found this review helpful -
Incredible!
Gonna switch out cyclamate brown for the brown sugar and probably add a bit more regular sweetener, since I don't have and don't use sweetened dried cranberries (hey, extra points for not using dried cranberries!) This sounds like it's just up my alley, with NO FLOUR, YAY! Great recipe! - 9/20/08
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Incredible!
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Incredible!
I can't believe there is no flour in these! I used dried cranberries (soaked), white sugar and no orange peel. They were not as sweet as I expected but that didn't stop my family from eating them! I will definitely make these again. - 8/19/08
Reply from MAMAO32001 (8/19/08)
Actually, I didn't use the orange peel either as I didn't have it on hand. One thing I did that made mine extra tasty was to add some brown sugar (1 TBL tops) to the top of the muffins before baking. It made a wonderful glaze over the nuts. Glad your family enjoyed them!!
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