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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cranberry Flax Muffins

Source: dLife

A great, super healthy muffin to grab and go on the way to work or school.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	173.9

Total Carbs	31.0 g

Dietary Fiber	3.1 g

Sugars	17.9 g

Total Fat	5.1 g

Saturated Fat	0.5 g

Unsaturated Fat	1.3 g

Potassium	101.2 mg

Protein	3.7 g

Sodium	162.2 mg

Dietary Exchanges 5.1 Fat, 0.5 Fruits, 0.1 Milk, 0.6 Other Carbs, 0.7 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup bran flakes cereal 0.75
0 3/4 cup white all purpose flour 0.75
0 3/4 cup whole wheat flour 0.5
0 1/2 cup ground flax seed 0.25
0 1/4 cup packed dark brown sugar 2.0
2 tsp double acting baking powder 1.0
1 tsp ground cinnamon 0.5
0 1/2 tsp baking soda 0.25
0 1/4 tsp salt 1.0
1 each eggs 2.0
2 each egg whites 1.0
1 cup low fat buttermilk 0.5
0 1/2 cup light honey 0.25
0 1/4 cup canola oil 1.5
1 1/2 cup dried cranberries 2.0
2 tbsp flax seeds

Directions

Mix together all purpose flour, whole wheat flour, ground flaxseed, brown sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Combine egg, egg whites, buttermilk, honey, and oil and slowly whisk into flour mixture. Add in cranberries.
Grease a muffin tin or use liners and spoon mixture into cups, about 2/3 full. Scatter whole flaxseeds over the tops.
Move muffin tin to an oven heated to 375 degrees F and bake for 10 to 15 minutes or until a toothpick comes out clean. Remove from oven and let cool on cooling racks for 5 minutes.