Cranberry Flax Muffins

• 1/2 cup dried cranberries, chopped
• 1 cup milk
• 1/3 cup plain yogurt (not fat-free)
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup brown sugar, packed
• 1 egg
• 1/4 cup butter, melted
• extra dried cranberries (optional)

1. Preheat oven to 375u0b0F Butter a 12-cup nonstick muffin pan or line with paper liners.
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. 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.

dried cranberries, milk, plain yogurt, flour, whole wheat flour, ground flax seeds, baking powder, ground cinnamon, baking soda, salt, brown sugar, egg, butter, cranberries

Taken from www.food.com/recipe/cranberry-flax-muffins-339718 (may not work)