Flaxseed Cranberry Muffins

submitted by butterflydog

1 cup whole cranberries fresh or frozen
1 1/2 cup golden flaxseed Meal ( meal not seeds )
1 tsp baking powder ( yes, just one tsp )
2 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 cup brown sugar ( or powdered sugar substitute : example Splenda)
4 eggs
1/4 cup olive oil
1/2 cup honey ( or liquid sweeter for example Da Vinci's sugar free
vanilla syrup ) 2 Tsp vanilla

I tried this recipe with both sugar and again the sugar substitute for a
diabetic relative.. Both recipes came out well. These muffins are moist
and tasty. I can't believe no white flour in the recipe! Pour boiling
water over cranberries and let set 10 minutes. Combine all dry
ingredients in a bowl. Combine all wet ingredients in a bowl. Mix both
together and let sit 10 minutes to thicken. Drain cranberries well and
fold into mixture. Place batter into well greased muffin tins ( I use
individual silicone muffin cups which I place in the tins ) about 3/4
full. Bake in a preheated 350 oven about 20 minutes or until wooden
toothpick in center comes out clean. Cool. May be frozen
Yield 9 standard size muffins

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