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Flaxseed Cranberry Muffins

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Rating: 4/5
1 review

ready in: 30-60 minutes
serves/makes:   9

recipe id: 75645

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1 cup whole cranberries fresh or frozen
1 1/2 cup golden flaxseed Meal (meal not seeds)
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup brown sugar
4 eggs
1/4 cup olive oil
1/2 cup honey
2 teaspoons vanilla extract


Pour boiling water over cranberries and let set 10 minutes. Combine all dry ingredients in a bowl. Combine all wet ingredients in a bowl. Mix both together and let sit 10 minutes to thicken. Drain cranberries well and fold into mixture. Place batter into well greased muffin tins (I use individual silicone muffin cups which I place in the tins ) about 3/4 full.

Bake in a preheated 350F oven about 20 minutes or until wooden toothpick in center comes out clean. Cool. May be frozen

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REVIEW: 4 star recipe rating
I was really looking for a pumpkin flaxseed muffin recipe but this one turned out quite well :) I also didn't have any milk on hand which the other recipes called for. They are in the oven right now and i cant wait to taste them. For a party i would definitely make mini muffins since its more bite size but these look delicious and the oil and honey kept them nice and moist! :)

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