Bran Flaxseed Cranberry Muffins

By Effimiya

By The Canadian Living Test Kitchen

Ingredients

• 1-1/3 cups buttermilk
• 3/4 cup All-Bran Cereal
• 1/2 cup natural bran
• 2/3 cup fancy molasses
• 1/3 cup vegetable
• 1 egg
• 1-1/2 tsp vanilla
• 2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup packed dark brown sugar
• 1/4 cup flax seeds
• 4 tsp baking powder
• 2 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup dried cranberries

Details

Servings 12
Adapted from canadianliving.com

Preparation

Step 1

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.)

Additional information :

Variation

Bran Flaxseed Cranberry Muffin Tops: Add 1/4 cup (50 mL) more buttermilk. Use muffin top tins; fill by rounded 1/4 cupfuls (50 mL). Reduce baking time to 12 minutes.

Makes 18 muffin tops.

Source : Canadian Living Magazine: January 2004