Dairy-free Cranberry Muffins with Flaxseed & Wheat Germ
1 1/4 cups chopped frozen cranberries
1/3 cup sugar (for cranberries)
2/3 cup flax meal
1/3 cup sugar (for batter)
1 egg, beaten lightly
2/3 cup orange juice
¼ cup soymilk
1 cup all purpose flour
½ cup whole wheat flour
½ cup wheat germ
1 tablespoon baking powder
1 teaspoon salt
Mix all ingredients together. Bake at 400°F for 15-20 minutes or until muffins test done (Be careful not to over-bake or the muffins will be dry). Yield: 12 muffins
These muffins were a runaway success. My 4 & 6 year olds each ate 3 in one sitting and my husband had 4! Next time I may reduce the sugar a bit.
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