Cranberry Flax Muffins

• dried cranberries↗1⁄2 cup

  chopped

• milk↗1 cup
• plain yogurt↗1⁄3 cup

  not fat-free

• all-purpose flour↗1 cup
• whole wheat flour↗3⁄4 cup
• ground flax seeds↗1⁄2 cup
• baking powder↗2 teaspoons
• ground cinnamon↗1 teaspoon
• baking soda↗1⁄4 teaspoon
• salt↗1⁄4 teaspoon
• brown sugar↗2⁄3 cup

  packed

• egg↗1
• butter↗1⁄4 cup

  melted

• extra dried cranberries↗

  optional

Step-by-step instructions

1. 1

   Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.

2. 2

   In a bowl, combine cranberries, milk, and yogurt. In a large bowl, combine all-purpose flour, whole wheat flour, flax seeds, baking powder, cinnamon, baking soda, and salt. Whisk sugar, egg and butter into milk mixture; pour over dry ingredients and stir just until moistened.

3. 3

   Spoon into prepared muffin pan. Press a few extra cranberries gently into tops if desired. Bake go 20-25 minutes or until tops are firm to the touch. Let cool in pan for 10 minutes. Transfer to rack to cool completely.