Yield: 12 muffins

Ingredients:

½ cup butter, melted

¾ cup granulated sugar

2 eggs

1 cup DDPK dried cranberries

2 oranges, grated zest and juice

2 cups all-purpose flour

¼ cup DDPK ground flaxseed

2 Tablespoons DDPK whole flaxseed

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Directions:

1. Preheat the oven to 350^oF. Lightly spray a 12-cup muffin tin with non-stick cooking spray. Omit the spray if using lined with paper muffin cups.
2. In a bowl, cream together butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the cranberry, orange juice and zest. Mix well.
3. In a separate bowl, combine the flour, flaxseeds, baking powder, baking soda and salt. Combine both mixtures together, mix until just blended.
4. Fill the muffin cups to three-fourths full. Bake for 15 to 20 minutes or until a skewer inserted in the center of a muffin comes out clean.
5. Remove from the oven and cool in the tin for 5 minutes. Remove the muffins from the tin and transfer to a rack to cool completely.