Cranberry Flax Muffins Recipes

Steps:

• In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries., Coat muffin cups with cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
• In a bowl, combine cranberries, milk, and yogurt. In a large bowl, combine all-purpose flour, whole wheat flour, flax seeds, baking powder, cinnamon, baking soda, and salt. Whisk sugar, egg and butter into milk mixture; pour over dry ingredients and stir just until moistened.
• Spoon into prepared muffin pan. Press a few extra cranberries gently into tops if desired. Bake go 20-25 minutes or until tops are firm to the touch. Let cool in pan for 10 minutes. Transfer to rack to cool completely.

Steps:

• preheat oven to 375.
• prepare a muffin pan with paper liners.
• combine dry ingredients except baking soda in a large bowl and set aside.
• in blender combine sugar, buttermilk, oil, eggs, and baking soda.
• add orange wedges to blender and puree well. Make sure the orange rind is really well pulverized into tiny bits.
• mix blender contents with bowl of dry ingredients.
• stir in cranberries.
• fill muffin liners nearly to top.
• bake 20 - 25 minutes.

Steps:

• Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
• Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. . Divide batter evenly among muffin cups (about 3/4 full).
• Bake 20 to 25 minutes or until tootbpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
• Place milk and vinegar in a small bowl; stir and set soured milk aside.
• Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
• Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
• Spoon batter into the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.