Bran Flaxseed Cranberry Muffins

By The Canadian Living Test Kitchen

Tested till perfect

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Bran Flaxseed Cranberry Muffins

This recipe makes 12 servings

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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 cups buttermilk
  • 3/4 cup All-Bran Cereal 3/4 cup All-Bran cereal or 100% bran cereal
  • 1/2 cup natural bran 1/2 cup natural bran
  • 2/3 cup fancy molasses 2/3 cup fancy molasses
  • 1/3 cup vegetable oil 1/3 cup vegetable oil
  • 1 egg 1 egg
  • 1-1/2 tsp vanilla 1-1/2 tsp vanilla
  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 3/4 cup whole wheat flour 3/4 cup whole wheat flour
  • 1/2 cup packed dark brown sugar 1/2 cup packed dark brown sugar
  • 1/4 cup flax seeds 1/4 cup flax seeds
  • 4 tsp baking powder 4 tsp baking powder
  • 2 tsp baking soda 2 tsp baking soda
  • 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
  • 1/4 tsp salt 1/4 tsp salt
  • 1 cup dried cranberries 1 cup dried 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

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