Bran Flaxseed Cranberry Muffins
These fibre-rich, nutrient-dense muffins are a healthful, delicious addition to brunch.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 475 |
| pro | 9 g |
| total fat | 13 g |
| sat. fat | 1 g |
| carb | 87 g |
| fibre | 9 g |
| chol | 25 mg |
| sodium | 617 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 37% |
| vit A | 1% |
| vit C | 5% |
| folate | 30% |
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1-1/3 cups (325 mL) buttermilk
3/4 cup (175 mL) All-Bran or 100% Bran cereal
1/2 cup (125 mL) natural bran
2/3 cup (150 mL) fancy molasses
1/3 cup (75 mL) vegetable oil
1 egg
1-1/2 tsp (7 mL) vanilla
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
1/2 cup (125 mL) packed dark brown sugar
1/4 cup (50 mL) flaxseeds
4 tsp (20 mL) baking powder
2 tsp (10 mL) baking soda
1/4 tsp (1 mL) each ground nutmeg and salt
1 cup (250 mL) 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
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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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