Easy Cranberry Raisin Pumpkin Muffins with flaxseed
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 42
Ingredients
5 cup Western Family Pumpkin Puree (1 - 796ml and 1 - 398ml)1030 gram(s) Duncan Hines Spice Cake Mix (2 - 515g boxes)6 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp. 1.5 cup (not packed) Raisins, golden seedless .5 cup (8 fl oz) Water, tap 180 gram(s) golden boy dried sweetened cranberries (1.5 cups)
Preheat oven to 350%
Mix All ingredients together in a large bowl
Drop by the heaping tablespoon full (or how much you wish on how many you want to get)
Cook for 25 minutes (adjust based on size) or where toothpick comes out virtually clean.
Let cool
I then place in ziplock freezer bags and freeze, then take out as I need them.
Serving Size: makes 42 muffins when the muffin tins are almost full
Number of Servings: 42
Recipe submitted by SparkPeople user SHINGSTON.
Mix All ingredients together in a large bowl
Drop by the heaping tablespoon full (or how much you wish on how many you want to get)
Cook for 25 minutes (adjust based on size) or where toothpick comes out virtually clean.
Let cool
I then place in ziplock freezer bags and freeze, then take out as I need them.
Serving Size: makes 42 muffins when the muffin tins are almost full
Number of Servings: 42
Recipe submitted by SparkPeople user SHINGSTON.
Nutritional Info Amount Per Serving
- Calories: 147.0
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 157.0 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 2.3 g
- Protein: 1.7 g
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