These fibre-rich, nutrient-dense muffins are a healthful, delicious addition to brunch.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2004
Ingredients
Method
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
%RDI
- Iron 37.0
- Folate 30.0
- Calcium 19.0
- Vitamin A 1.0
- Vitamin C 5.0
