Apple-Cranberry Flaxseed Muffin
Created By: Shannon Gray, 2016
Yield: 8 Muffins
Yield: 8 Muffins
Nutritional Benefits: Contains 0.5g of omega-3 fatty acids and 6 grams of fiber per serving. These muffins not only provide health benefits, but also are also sweet treats to cater to that sweet tooth no matter the time of day.
Ingredients:
1/3 C Flaxseed Meal 1/3 C Cake Flour 1 tsp Baking Soda 1 tsp Baking Powder 2 tsp Cinnamon 1 tsp Nutmeg Dash Salt 1 Egg 2 Tbsp Water ¼ C Unsweetened Almond Milk ¾ tsp Vanilla Extract 7 ½ Tbsp Brown Sugar ½ C Unsweetened Applesauce 2 Tbsp Dried Cranberries Streusel Topping: 2 Tbsp Brown Sugar 2 Tbsp Crushed Walnuts 1 Tbsp Butter 1 Tbsp All-purpose Flour |
Nutritional Information (Per Serving: 50g):
Calories: 146.9 Total Fat: 8.1 g Saturated Fat: 1.3 g Polyunsat. Fat: 0.5 g Monounsat. Fat: 0.4 g Cholesterol: 12.9 g Dietary Fiber: 6.1 g Sugar: 11.1 g Protein: 5.0 g Vitamin A: 1.1% Vitamin C: 0.3% Calcium: 5.4% Zinc: 0.5% |
Directions:
Preheat oven at 350°F.
Mix all dry and wet ingredients separately, then combine.
Fold in dried cranberries.
Scoop into muffin tin.
Add streusel topping and place foil on top to prevent burning. Bend foil over the muffin tin so that the foil does not touch the muffins.
Bake for 30-45 minutes or until toothpick come out clean.
Preheat oven at 350°F.
Mix all dry and wet ingredients separately, then combine.
Fold in dried cranberries.
Scoop into muffin tin.
Add streusel topping and place foil on top to prevent burning. Bend foil over the muffin tin so that the foil does not touch the muffins.
Bake for 30-45 minutes or until toothpick come out clean.
Photo used under Creative Commons from Evelyn Flint Photography