Cranberry Seed Muffins

Cranberry Seed Muffins 150 Author: Canadian Living Credits: Cranberry Seed Muffins 150

  • Portion size 12 servings
  • Credits : September 2010

Ingredients

  • 1 3/4 cup all-purpose flour
  • 3/4 cups whole wheat flour
  • 1/2 cup oat bran
  • 1/2 cup wheat bran
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsalted sunflower seed
  • 1/3 cup hulled pumpkin seed
  • 3/4 cups granulated sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons finely grated orange rind
  • 2 eggs
  • 1 1/3 cup buttermilk
  • 1/2 cup unsalted butter melted and cooled
  • 2 cups thawed cranberries
Topping:
  • 3 tablespoons each oat bran sunflower seeds and pumpkin seeds

Method

In large bowl, whisk together all-purpose and whole wheat flours, oat bran, baking powder, baking soda and salt ; whisk in sunflower and pumpkin seeds.

In separate bowl, whisk granulated sugar, brown sugar and orange rind; whisk in eggs and buttermilk. Whisk in butter until combined; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon in to 12 greased muffin cups.

Topping:

Sprinkle with oat bran, sunflower seeds and pumpkin seeds. Bake in 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack.

Nutritional facts per muffin: about

  • Sodium 225 mg
  • Protein 9 g
  • Calories 342.0
  • Potassium 265 mg
  • Cholesterol 53 mg
  • Saturated fat 6 g
  • Total carbohydrate 46 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Seed Muffins

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