Cranberry Flax Muffins
Total time: 
Serves: 12
  • ½ cup dried cranberries
  • 1 cup milk
  • 1 tsp orange zest
  • ⅓ cup plain or vanilla yogurt (not fat free, but low fat is okay)
  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • ¼ cup ground flax seeds
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅔ cup packed brown sugar
  • 1 egg
  • ⅓ cup butter or margarine, melted
  • 12 tsp sweetened shredded coconut (optional, for topping)
  1. Preheat oven to 375 degrees. Line 12-cup muffin tin with muffin papers and set aside.
  2. In a medium bowl, combine cranberries, milk, zest, and yogurt. Set aside.
  3. In a large bowl, combine flours, flax seeds, baking powder, cinnamon, baking soda and salt.
  4. Whisk sugar, egg, and butter into milk mixture. Pour over dry ingredients and stir just until moistened. Spoon into prepared muffin pan. Sprinkle each muffin with about a teaspoon of coconut (or topping of your choice - oats and brown sugar or whole flax seeds are also nice).
  5. Bake 20-23 minutes or until tops are firm and toothpick comes out clean. Transfer to rack to cool.
  6. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Recipe by Hidden Ponies at