Bran Flaxseed Cranberry Muffins Bran Flaxseed Cranberry Muffins

Author: Canadian Living

These fibre-rich, nutrient-dense muffins are a healthful, delicious addition to brunch.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: January 2004



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.)

Nutritional facts <b>Per muffin:</b> about

  • Sodium 617 mg
  • Protein 9 g
  • Calories 475.0
  • Total fat 13 g
  • Cholesterol 25 mg
  • Saturated fat 1 g
  • Total carbohydrate 87 g


  • Iron 37.0
  • Folate 30.0
  • Calcium 19.0
  • Vitamin A 1.0
  • Vitamin C 5.0
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Baking & Desserts

Bran Flaxseed Cranberry Muffins