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Cranberry Flax Muffins
12 muffins
Ingredients
1/2 cup (125 mL) dried cranberries, chopped

1 cup (250 mL) milk

1/3 cup (175 mL) plain yogourt (not fat-free)

1 cup (250 mL) all-purpose flour

3/4 cup (175 mL) whole wheat flour

1/4 cup (50 mL) ground flax seeds

2 tsp (10 mL) baking powder

1 tsp (5 mL) ground cinnamon

1/4 tsp (1 mL) each, baking soda and salt

2/3 cup (150 mL) packed brown sugar

1 egg

1/4 cup (50 mL) butter, melted

Extra dried cranberries, optional
Preparation

Preheat oven to 375 °F (190 °C). 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 and whole wheat flours, 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 for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.

Nutrional information per serving
Nutrient
% DV*
Energy
Protein
Carbohydrates
Fat
Fibre
Sodium
153 Calories
4 g
22 g
6 g
2 g
168 mg
Calcium
Folate
Magnesium
Niacin
Phosphorus
7 % / 73 mg
12 %
11 %
9 %
9 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
100% Canadian Milk