Cranberry Flax Muffins

By Effimiya

By The Canadian Living Test Kitchen

Ingredients

• 1 cup (250 mL) flaxseeds
• 1 cup (250 mL) each all-purpose_flour, whole_wheat_flour and natural bran
• 1 tbsp (15 mL) baking_powder
• 1 tsp (5 mL) each baking_soda and cinnamon
• 1/2 tsp (2 mL) salt
• 2 eggs
• 1-1/2 cups (375 mL) buttermilk
• 1 cup (250 mL) packed brown_sugar
• 1/3 cup (75 mL) vegetable_oil
• 1-1/2 cups (375 mL) dried cranberries

Details

Servings 12
Adapted from canadianliving.com

Preparation

Step 1

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.