The Ingredients
1/4 cup ground flax
1 c flour
1 c almond meal
1/2 c sugar
1 c cranberries
1/2 c Greek yogurt
1 tsp baking powder
Combine all ingredients into a bowl and mix well. It should be a nice, thick batter. The Greek yogurt and almond meal make these super moist. Butter a muffin tin and pour the mixture halfway up the indentation. Bake for 12-15 minutes at 350 degrees, or until golden brown. They are quite delicious and surprisingly filling with the extra protein from the Greek yogurt. Yum!
11 small muffins, or 10 smaller ones
Delicious!
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