Flax Seed Canberry Muffins
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
Introduction
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.
Member Ratings For This Recipe
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GDAVIDS123
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JDAVIS3276
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MRSPOE
Doesn't have that gritty/slimy mouth feel that flax based goods typically do. Hearty like a bran muffin but moist & light at the same time. Used 1/2 cup Truvia Brown Sugar Blend, 1 heaping cup fresh cranberries & 1 tsp orange extract to really pump up the bright orange flavor. Definitely a keeper! - 12/5/16
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SCAETHACH
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MVC722