Cranberry Flax Muffins Cranberry Flax Muffins

Cranberry Flax Muffins 250 Image by: Cranberry Flax Muffins 250 Author: Canadian Living

  • Portion size 12 servings



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.

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

  • Sodium 315 mg
  • Protein 8 g
  • Calories 338.0
  • Total fat 12 g
  • Cholesterol 32 mg
  • Saturated fat 1 g
  • Total carbohydrate 54 g


  • Iron 25.0
  • Folate 29.0
  • Calcium 12.0
  • Vitamin A 2.0
  • Vitamin C 5.0
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Baking & Desserts

Cranberry Flax Muffins