Cranberry Orange Flax Muffins
Ingredients
- ½ cup butter, melted
- ¾ cup granulated sugar
- 2 eggs
- 1 cup DDPK dried cranberries
- 2 oranges, grated zest and juice
- 2 cups all-purpose flour
- ¼ cup DDPK ground flaxseed
- 2 Tablespoons DDPK whole flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Preparation
1. Lightly spray a 12-cup muffin tin with non-stick cooking spray.
2. Omit the spray if using lined with paper muffin cups.
3. In a bowl, cream together butter and sugar, until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in the cranberry, orange juice and zest.
6. Mix well.
7. In a separate bowl, combine the flour, flaxseeds, baking powder, baking soda and salt.
8. Combine both mixtures together, mix until just blended.
9. Fill the muffin cups to three-fourths full.
Cooking Instructions
1. Preheat the oven to 350oF.
2. Bake for 15 to 20 minutes or until a skewer inserted in the center of a muffin comes out clean.
3. Remove from the oven and cool in the tin for 5 minutes.
4. Remove the muffins from the tin and transfer to a rack to cool completely.
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