Recipe: Cranberry Flax Muffins (using dried cranberries and whole wheat flour)

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 flaxseeds, divided use
1 cup all-purpose flour
1 cup whole wheat flour
1 cup natural bran
1 tbsp baking powder
1 tsp baking soda
1 tsp ground 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

Preheat oven to 375 degrees F. Grease or paper-line 12 muffin cups.

Set aside 2 tbsp 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 prepared muffin cups; sprinkle with reserved flaxseeds.

Bake in 375 degree F 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 fiber, 32 mg chol, 315 mg sodium. % RDI: 12% calcium, 25% iron, 2% vit A, 5% vit C, 29% folate.

Adapted from source: Canadian Living Best Recipes Ever by The Canadian Living Test Kitchen