Cranberry Flax Muffins

Recipe from Light & Tasty Magazine

Ingredients

• 1-1/2 cups bran flakes cereal
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup ground flaxseed
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 egg
• 2 egg whites
• 1 cup 1% buttermilk
• 1/2 cup honey
• 1/4 cup canola oil
• 1-1/2 cups dried cranberries

Directions

In a large bowl, combine the first eight ingredients.  Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened.  Stir in cranberries.

Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full. Bake at 375 degrees for 10-15 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing to wire racks.

Yield: 18 muffins (1 serving = 1 muffin)