Cranberry Flax Muffins

By The Canadian Living Test Kitchen

Tested till perfect

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Cranberry Flax Muffins

Cranberry Flax Muffins
Photography by Matthew Kimura

This recipe makes 12 servings

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Nutritional Info

Per muffin: about -
cal 338338 cal
pro 8 g8g pro
total fat 12 g12g total fat
sat. fat 1 g1g sat. fat
carb 54 g54g carb
fibre 7 g7g fibre
chol 32 mg32mg chol
sodium 315 mg315mg sodium
% RDI: -
calcium 1212 calcium
iron 2525 iron
vit A 22 vit A
vit C 55 vit C
folate 2929 folate
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

Preparation

Set aside 2 tbsp (25 mL) of the flaxseeds. In food processor, finely grind remaining flaxseeds; transfer to large bowl. Add all-purpose flour, whole wheat flour, natural bran, baking powder, baking soda, cinnamon and salt ; whisk to combine.

In separate bowl, whisk together eggs, buttermilk, sugar and oil; pour over dry ingredients. Sprinkle with cranberries; stir just until combined.

Spoon into 12 greased or paper-lined muffin cups; sprinkle with reserved flaxseeds. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely.

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