Cranberry Flax Muffins
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 338 |
| pro | 8 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 54 g |
| fibre | 7 g |
| chol | 32 mg |
| sodium | 315 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 25% |
| vit A | 2% |
| vit C | 5% |
| folate | 29% |
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1 cup (250 mL) flaxseeds
1 cup (250 mL) each all-purpose flour, whole wheat flour and natural bran
1 tbsp (15 mL) baking powder
1 tsp (5 mL) each baking soda and cinnamon
1/2 tsp (2 mL) salt
2 eggs
1-1/2 cups (375 mL) buttermilk
1 cup (250 mL) packed brown sugar
1/3 cup (75 mL) vegetable oil
1-1/2 cups (375 mL) dried cranberries
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 sa< 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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