Preheat oven to 375F. 1. Blend together cranberries, 2 tablespoons sugar and 1/4 cup orange juice and set aside. 2. DRY - In a large bowl, mix together flour, flaxseed, sugar, baking powder, baking soda, salt and orange peel. 3. WET - In another bowl combine egg, sour cream, oil and 11/4 c. orange juice. 4. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fold in cranberry mixture. Fill muffin cups 3/4 full. Bake for 30-35 minutes. YIELD: 12 muffins; 1 muffin = 212calories, 3g fat (13%), 18mg cholesterol Exchange = 2 starch + 1 fruit Recipe from Laurie Meyer, Registered Dietitian. 1999-Jan. Laurie Meyer, Touch Home Feature, weekly, on TMJ4 News, Milwaukee, Wisconsin. (Milwaukee Journal Broadcast Group) Recipe by: Channel 4, Milwaukee, Wisconsin Posted to EAT-LF Digest by Pat Hanneman
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 12|
|Calories from Fat: 53 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 18mg||6 %|
|Sodium 181.9mg||6 %|
|Potassium 198.1mg||5 %|
|Total Carbohydrate 57.2g||17 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 53.1g|
|Protein 6.2g||9 %|
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Calories per serving: 302
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