Cranberry Orange Muffins

I had a package of frozen cranberries left over from the Thanksgiving season and I tweaked the bread recipe on the package to make these muffins. To make them a bit healthier, I substituted flax meal for some of the white flour and added carrots to go along with the cranberries. I made them twice, once with the original recipe and once with flax meal and a mixture of carrots and cranberries. Both were delicious. These pictures show the muffins with flax meal and carrots.

Cranberry Orange Muffins

1 1/2 cups flour

1/2 cup flaxmeal

1 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 tbl. oil

3/4 cup orange juice

1 1/2 cups cranberries-frozen is fine

optional-use half grated carrots and half cranberries

1 cup chopped walnuts or pecans

Stir dry ingredients together with a whisk. Set aside. Place cranberries (and carrots if you use them), and orange juice in a blender. Blend until the cranberries are in small pieces. Add the egg, oil and orange juice mixture to the dry ingredients. Mix until smooth. Add the nuts and pour into prepared muffin tins. Makes about 16 muffins. Bake at 375 for 20 minutes until lightly golden.