Cranberry Orange Flax Muffins

Ingredients

Lightly spray a 12-cup muffin tin with non-stick cooking spray.
Omit the spray if using lined with paper muffin cups.
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.
In a separate bowl, combine the flour, flaxseeds, baking powder, baking soda and salt.
Combine both mixtures together, mix until just blended.
Fill the muffin cups to three-fourths full.

Preheat the oven to 350^oF.
Bake for 15 to 20 minutes or until a skewer inserted in the center of a muffin comes out clean.
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.