|
|
Cranberry Flax Muffins
Courtesy of Canadian Living Test Kitchen
Ingredients:
1 cup flaxseeds 250 mL
1 cup each all-purpose flour
and whole wheat flour 250 mL
1 cup natural bran 250 mL
1 tbsp baking powder 15 mL
1 tsp each baking soda and cinnamon 5 mL
1/2 tsp salt 2 mL
2 eggs
1 1/2 cups buttermilk 375 mL
1 cup packed brown sugar 250 mL
1/3 cup vegetable oil 75 mL
1 1/2 cups dried cranberries 375 mL
|
|
| Instructions:
Set aside 2 tbsp (25 mL) of the flaxseeds. In food processor or clean coffee grinder, finely grind remaining flaxseeds; transfer to large bowl. Add all-purpose and whole wheat flours, 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.
Makes 12 muffins.
|
|
|
