Orange Cranberry Flaxseed Muffins

Orange Cranberry Flaxseed Muffins

Have you discovered Flax seed yet? I recently started using the Bob's Red Mill Brand. Flaxseed is very heart healthy. In just 2 tablespoons it has 2400 mg of Omega -3 fatty acids, no cholesterol, 4 grams of fiber and 3 grams of protein. It's a packed powerhouse of goodness.

These muffins are great in the morning with a little

cream cheese frosting or with a cup of jo'.

Do not leave out the orange juice in this recipe. If you must, you can substitute lemon juice but you really need the citrus to brighten the flavor of this muffin or it becomes very dense and heavy. This recipe also contains no oil so it is important that you use the carrots and apples for moisture.

Orange Cranberry Flaxseed Muffins

1 1/2 cups flour

3/4 cup of flaxseed meal (or ground flaxseed)

3/4 cup oatbran (slow cook not instant)

1 cup brown sugar

2 tsp baking soda

1 tsp of baking powder

1/2 tsp salt

2 tsp of cinnamon

1 tsp of nutmeg

1/2 cup of raisins

1/2 cup dried cranberries

4 large grated carrots

2 eggs

2 grated apples (I used one cup of applesauce)

3/4 cup milk

1 tsp vanilla

juice and zest of 1 large orange

Preheat oven to 350 degrees. Grease muffin tins.

Mix dry ingredients together and then combine with remainder of ingredients.

Beat until just moistened. Do not overbeat or your muffins will be very tough.

Scoop into muffin tins. I use an icecream scoop-

One scoop fits exactly into the muffin tin.

Bake for 15-20 minutes.

Makes 18 muffins.

Serve warm with a bit of butter.

Enjoy!

Bev