Just whipped up a batch of these and thought you may wish to try them. Healthy, yet tasty. So rare to have the two together.
Cranberry Flaxseed Muffins
1 cup butter
2 cups sugar (I always cut this down to 1 1/2 or so)
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 tin whole berry cranberries
1/2 cup flaxseed (toasted, if you prefer)
1 teaspoon vanilla
On low speed of an electric mixer, cream the butter and the sugar til fluffy. Add the eggs one at a time and mix til blended. Sift the flour, baking powder and salt together. Mix the dry ingredients with the butter mixture alternately with the milk. Add the cranberries and the flaxseed, then vanilla.
Grease muffin tins or use cups. Fill to almost rim. Bake at 375 degrees for 22-24 minutes.
This will yield you about 24 muffins. Feel free to half the recipe, it will work just as well.
All my family loves these muffins. They are moist and not too sweet. They go great with tea, coffee or that afterschool glass of milk.
Hope you enjoy them!