Variation: you can use fresh cranberries instead of cranberry sauce. Process the cranberries in food processor until coarsely chopped, and add an additional 1/2 C sugar and 1/2 C more cranberry juice

2 C unbleached white flour
14 C raw sugar
1 Tbs. baking powder Aluminum free
2 Tbs. ground flaxseed
1/2 C chopped walnuts
1 tsp. salt
1 tsp. cinnamon
1/2 C cranberry juice
2 Tbs. canola oil
1 tsp. vanilla
14 oz. can whole cranberry sauce
Preheat oven to 350 degrees F

2 C unbleached white flour 14 C raw sugar 1 Tbs. baking powder Aluminum free 2 Tbs. ground flaxseed 1/2 C chopped walnuts 1 tsp salt 1 tsp cinnamon 1/2 C cranberry juice 2 Tbs. canola oil 1 tsp vanilla 14 oz. can whole cranberry sauce

1. Mix all dry ingredients together. Add liquid ingredients and mix well.
2. Transfer into oil-sprayed mini muffin pan. Bake 30-35 min, or until toothpick comes out clean. Cool for 5 min before removing from pan.