Chelsie's Cinnamon Cranberry Flax Muffins
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
1 cup whole fresh cranberries
1 1/4 cup flax seed meal (can easily grind your own)
1 teaspoon baking powder
3 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs, beaten
1/4 cup olive oil
1/2 cup sugar-free syrup such as Da Vinci's or Torinis or 1/2 C "sweetening power" from
other artificial sweetener (if powdered, dissolve in 1/2 cup water)
1 tablespoon vanilla
2 tablespoons grated orange peel
3/4 cup chopped walnuts or pecans (optional for topping)
Preparation:
Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1. Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.
2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries.
5. Fill each muffin cup about half way, and sprinkle with nuts.
6. Bake about 15 minutes (a little longer if you're only making 12) or until a toothpick inserted in the center comes out clean.
Keep up to a week in the refrigerator or 3 months in the freezer.
For 12 muffins: Each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.
Gluten Free Flax seed Muffins
Ingredients
3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup ground flax seed
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup currants
2 eggs
1/4 cup sunflower or canola oil
1/2 cup unsweetened applesauce
1 cup buttermilk
Method
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside. In a large bowl, whisk together brown rice flour, buckwheat flour, flax seed, brown sugar, baking soda, cinnamon, nutmeg, salt and currants.
In a second large bowl, whisk together eggs, oil, applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined.
Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.
Nutrition
Per serving (1 muffin/82g-wt.): 210 calories (70 from fat), 8g total fat, 1g saturated fat, 5g protein, 30g total carbohydrate (3g dietary fiber, 15g sugar), 35mg cholesterol, 190mg sodium
These recipes allow you to add healthy Omega 3's to your family's diet without them even knowing.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
1 cup whole fresh cranberries
1 1/4 cup flax seed meal (can easily grind your own)
1 teaspoon baking powder
3 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs, beaten
1/4 cup olive oil
1/2 cup sugar-free syrup such as Da Vinci's or Torinis or 1/2 C "sweetening power" from
other artificial sweetener (if powdered, dissolve in 1/2 cup water)
1 tablespoon vanilla
2 tablespoons grated orange peel
3/4 cup chopped walnuts or pecans (optional for topping)
Preparation:
Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1. Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.
2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries.
5. Fill each muffin cup about half way, and sprinkle with nuts.
6. Bake about 15 minutes (a little longer if you're only making 12) or until a toothpick inserted in the center comes out clean.
Keep up to a week in the refrigerator or 3 months in the freezer.
For 12 muffins: Each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.
Gluten Free Flax seed Muffins
Ingredients
3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup ground flax seed
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup currants
2 eggs
1/4 cup sunflower or canola oil
1/2 cup unsweetened applesauce
1 cup buttermilk
Method
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside. In a large bowl, whisk together brown rice flour, buckwheat flour, flax seed, brown sugar, baking soda, cinnamon, nutmeg, salt and currants.
In a second large bowl, whisk together eggs, oil, applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined.
Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.
Nutrition
Per serving (1 muffin/82g-wt.): 210 calories (70 from fat), 8g total fat, 1g saturated fat, 5g protein, 30g total carbohydrate (3g dietary fiber, 15g sugar), 35mg cholesterol, 190mg sodium
These recipes allow you to add healthy Omega 3's to your family's diet without them even knowing.
Those cranberry muffins sound great.