Cranberry Flax Muffins. Lightly spiced, moist cranberry muffins with the added nutrition of ground flax seed.
Some wild Newfoundland cranberries gathered on the bogs around Newtown, Bonavista Bay were the inspiration for these tasty cranberry flax muffins. My father in law Len, provided them frozen for several more batches to come plus some inevitable cranberry sauce for the regular turkey dinners at our house.
We serve roast turkey at least once month at our house. Why keep it for the Holidays?
Like this Cranberry Flax Muffins recipe?
- 2 ½ cups flour
- ¾ cup white sugar
- 4 teaspoons baking powder
- ½ tsp salt
- ¼ cup ground flax seed
- 1 tsp cinnamon
- 1 tsp ground cardamom
- 1 tsp freshly ground nutmeg
- ½ cup vegetable oil
- 1 tbsp finely grated lemon zest
- 1 ¼ cups soured milk just add a tbsp lemon juice or vinegar to milk
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries
In a large bowl, blend together the flour, sugar, baking powder, salt, flax seed, cinnamon, cardamom, and nutmeg.
In a separate bowl whisk together the vegetable oil, lemon zest, soured milk, eggs and vanilla extract until well combined.
Fold in the dry ingredients.
During the last few turns of folding add the cranberries.
Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients.
Spoon batter into greased or paper lined muffin tins, sprinkle turbinado sugar evenly over the batter if desired and bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.