Bran Flaxseed Cranberry Muffins

By The Canadian Living Test Kitchen

308 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per muffin: about	-
cal	475475 cal
pro	9 g9g pro
total fat	13 g13g total fat
sat. fat	1 g1g sat. fat
carb	87 g87g carb
fibre	9 g9g fibre
chol	25 mg25mg chol
sodium	617 mg617mg sodium
% RDI:	-
calcium	1919 calcium
iron	3737 iron
vit A	11 vit A
vit C	55 vit C
folate	3030 folate

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These fibre-rich, nutrient-dense muffins are a healthful, delicious addition to brunch.

Ingredients

1-1/3 cups buttermilk 1-1/3 1-1/3cups cupsbuttermilk
3/4 cup All-Bran Cereal 3/4 3/4cup cupAll-Bran cereal or 100% bran cereal
1/2 cup natural bran 1/2 1/2cup cupnatural bran
2/3 cup fancy molasses 2/3 2/3cup cupfancy molasses
1/3 cup vegetable oil 1/3 1/3cup cupvegetable oil
1 egg 1 1eggeggs
1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
3/4 cup whole wheat flour 3/4 3/4cup cupwhole wheat flour
1/2 cup packed dark brown sugar 1/2 1/2cup cuppacked dark brown sugar
1/4 cup flax seeds 1/4 1/4cup cupflax seedflax seeds
4 tsp baking powder 4 4tsp tspbaking powder
2 tsp baking soda 2 2tsp tspbaking soda
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
1/4 tsp salt 1/4 1/4tsp tspsalt
1 cup dried cranberries 1 1cup cupdried cranberrydried cranberries

Preparation

Grease muffin cups or line with paper liners; set aside.

In bowl, stir together buttermilk, All-Bran and natural bran; let stand for 10 minutes. In separate bowl, combine molasses, oil, egg and vanilla; stir into bran mixture.

In large bowl, whisk all-purpose and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg and salt. Pour bran mixture over top. Sprinkle with cranberries; stir just until moistened. Scoop by scant 1/2 cupfuls (125 mL) into prepared cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 25 minutes. Let cool in pan on rack for 2 minutes. Remove from pan; let cool. (Make-ahead: Wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.)

Additional information :

Variation
Bran Flaxseed Cranberry Muffin Tops: Add 1/4 cup (50 mL) more buttermilk. Use muffin top tins; fill by rounded 1/4 cupfuls (50 mL). Reduce baking time to 12 minutes.

Makes 18 muffin tops.

Source : Canadian Living Magazine: January 2004