- Portion size 12 servings
Ingredients
Method
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
%RDI
- Iron 25.0
- Folate 29.0
- Calcium 12.0
- Vitamin A 2.0
- Vitamin C 5.0
