Cranberry Flax Muffins
Cranberry Flax Muffins
Photography by Matthew Kimura
This recipe makes 12 servings
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 |
Ingredients
- 1 cup flaxseeds 1 cup flaxseeds
- 1 cup all purpose flour 1 cup all purpose flour
- 1 cup whole wheat flour 1 cup whole wheat flour
- 1 cup natural bran 1 cup natural bran
- 1 tbsp baking powder 1 tbsp baking powder
- 1 tsp baking soda 1 tsp baking soda
- 1 tsp cinnamon 1 tsp cinnamon
- 1/2 tsp salt 1/2 tsp salt
- 2 eggs 2 eggs
- 1-1/2 cups buttermilk 1-1/2 cups buttermilk
- 1/3 cup vegetable oil 1/3 cup vegetable oil
- 1-1/2 cups dried cranberries 1-1/2 cups dried cranberries
- 1 cup packed brown sugar 1 cup packed brown sugar
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.
- Keywords : Bread; Breakfast; Brunch; Snacks; Bake; Flour; Cranberries; Buttermilk; Eggs;
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