Flax and Fruit Muffins

 Flax, cranberries and walnuts give delicious muffins a boost of omega-3 fatty acids and antioxidants.



Ingredients

  • 1
    box (15.3 oz) Betty Crocker™ Fiber One™ apple cinnamon muffin mix
  • 1/4
    cup ground flaxseed or flaxseed meal
  • 1/2
    cup sweetened dried cranberries
  • 1/2
    cup chopped walnuts
  • 3/4
    cup water
  • 2
    tablespoons vegetable oil
  • 2
    eggs

Steps


1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. (For best results, use paper cups.)

2 In medium bowl, stir muffin mix, flaxseed, cranberries, walnuts, water, oil and eggs just until blended (batter will be lumpy). Divide batter evenly among muffin cups (about 2/3 full).

3 Bake 17 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if not using paper cups, run knife around edges of cups before removing). Cool completely before storing.

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