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Post by Sharon on Aug 26, 2010 0:05:50 GMT -5
Cranberry Flax Muffins Ingredients 1 cup flaxseeds 1 cup each all-purpose flour & whole wheat flour 1 cup natural bran 1 tbsp baking powder 1 tsp each baking soda and cinnamon 1/2 tsp salt 2 eggs 1 1/2 cups buttermilk 1 cup packed brown sugar 1/3 cup vegetable oil 1 1/2 cups dried cranberries Preparation 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. Servings: Makes 12 muffins. Attachments:
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