Total:
30 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Heat oven to 400degreesF. Place paper baking cup in each of 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. (For best results, use paper cups.)

In medium bowl, stir muffin mix, flaxseed, cranberries, walnuts, water, oil and eggs just until blended (batter will be lumpy). Divide batter evenly among muffin cups (about 2/3 full).

Bake 17 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if not using paper cups, run knife around edges of cups before removing). Cool completely before storing.

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Banana Crunch Muffins

Recipe courtesy of Ina Garten

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Good Morning Muffins

Recipe courtesy of Ree Drummond

Honey Cornbread Muffins

Recipe courtesy of Gina Neely|Pat Neely

Pumpkin Streusel Muffin

Recipe courtesy of Food Network Kitchen

Double Blueberry Muffins

Recipe courtesy of Gale Gand

Carrot and Zucchini Mini-Muffins

Recipe courtesy of Giada De Laurentiis

Pasta Salad Booster

Recipe courtesy of Jim White

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking