Cranberry Flax Muffins
These muffins are filled to the brim with dried fruit and flaxseeds. If cranberry isn’t your fruit, switch it up by using dried cherries or chopped dried apricots instead.
1 cup (250 mL) flaxseeds
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1 cup (250 mL) natural bran
1 tbsp (15 mL) baking powder
1 tsp (5 mL) each baking soda and cinnamon
½ tsp (2 mL) salt
1½ cups (375 mL) buttermilk
1 cup (250 mL) packed brown sugar
⅓ cup (75 mL) vegetable oil
1½ cups (375 mL) dried cranberries
Set aside 2 tbsp (30 mL) of the flaxseeds. In food processor, finely grind remaining flaxseeds; transfer to large bowl.
Add all-purpose and whole wheat flours, bran, baking powder, baking soda, cinnamon and salt; whisk to combine.
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 375°F (190°C) oven until tops are firm to the touch, about 20 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.
Makes 12 muffins.
Per muffin: about 338 cal, 8 g pro, 12 g total fat (1 g sat. fat), 54 g carb, 7 g fibre, 32 mg chol, 315 mg sodium. % RDI: 12% calcium, 25% iron, 2% vit A, 5% vit C, 29% folate.