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Cranberry Flax Muffins

Cranberry Flax Muffins. Lightly spiced, moist cranberry muffins with the added nutrition of ground flax seed.

Cranberry Flax Muffins

Cranberry Flax Muffins

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?

Cranberries for Cranberry White Chocolate Magic Cookie Bars

Small cranberries or eve=n partridgeberries are great in this recipe.

On occasion, especially when fresh cranberries are unavailable, I substitute dried cranberries instead. I’d only use a cup of those or less though.

Their concentrated flavour might be too much if you used the entire 1 1/2 cups. I think 3/4 of a cup would be adequate.

stock photo of dried cranberries.

Dried Cranberries

As for the flax seed, I generally get the coarsely ground type from the bulk store. Finely ground is perfectly fine though, and some people may actually prefer it.

Close up of coarsely ground flax seed for Cranberry Flax Muffins

Coarsely ground flax seed.

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Cranberry Flax Muffins

Cranberry Flax Muffins

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Cranberry Flax Muffins
Yield: 15 large muffins (approximately)

Wild Newfoundland Cranberry and Flax Muffins

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Lightly spiced, moist cranberry muffins with the added nutrition of ground flax seed.

Ingredients

  • 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

Instructions

  1. In a large bowl, blend together the flour, sugar, baking powder, salt, flax seed, cinnamon, cardamom, and nutmeg.
  2. In a separate bowl whisk together the vegetable oil, lemon zest, soured milk, eggs and vanilla extract until well combined.
  3. Fold in the dry ingredients.
  4. During the last few turns of folding add the cranberries.
  5. 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.
  6. 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.
  7. 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.

Nutrition Information

Yield

15

Serving Size

12 -15 large muffins

Amount Per Serving Calories 223Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 28mgSodium 238mgCarbohydrates 30gFiber 1gSugar 10gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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