Orange Cranberry Fiber Muffins

These muffins are very dense, high in fiber & nutritious. 
Not your typical cake like fluffy muffin.

Ingredients:

• 3¾ cups of freshly ground Whole Wheat Flour (I use Hard Red Spring Wheat)
• 1 cup of Ground Psyllium
• 3 TBS Ground Flaxseed
• 1½ TBS Baking Powder
• 1 TBS Orange Extract
• 1 TBS Orange Zest
• 1 tsp Almond Extract
• 3 Brown Eggs
• 1½ cup of Organic Sugar or Sucanat
• 2 Cups Fresh Chopped Cranberries (chopped in food processor)
• 1 Cup of Buttermilk
• ½ Cup of Orange Juice
• ½  Cup of Canola Oil
• 1 Cup Chopped Raw Almonds-Optional (I grind them to a fine powder/meal in the blender because my kids hate nuts)

         Topping:

• ½ C Raw Large Grain Sugar

 Directions:           

• Combine wet ingredients.
• In a separate bowl mix dry ingredients & add to wet ingredients; mix well.
• Add nuts.  
• Pour into greased (I use non-fat Pam cooking Spray) stoneware muffin pans, sprinkle with topping; bake.

Cook Temp: 350°F

Cook Time: 30-40 minutes or until toothpick comes out clean. Remove from oven & remove muffins from pan; place on a wire cooling rack immediately.

Serve With: Tea, coffee, brunch or breakfast.

Notes: These are my favorite fiber muffin. They are very nutritious. High in fiber (over 11 Grams Each), protein, iron, vitamins & minerals. I make these on a regular basis. Make sure to drink a large glass of water with these to help the fiber do it's job. If they come out a little hard soften for 30 second in the microwave before you eat them...then they are soft, warm and perfectly delishy!

Yields: 20 muffins