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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Bran Flaxseed Cranberry Muffins Recipe

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This recipe for Bran Flaxseed Cranberry Muffins is from The SNG Collins Barrow Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/3 cups (325 mL) buttermilk
3/4 cup (175 mL) All-Bran or 100% Bran cereal
1/2 cup (125 mL) natural bran
2/3 cup (150 mL) fancy molasses
1/3 cup (75 mL) vegetable oil
1 egg
1-1/2 tsp (7 mL) vanilla
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
1/2 cup (125 mL) packed dark brown sugar
1/4 cup (50 mL) flaxseeds
4 tsp (20 mL) baking powder
2 tsp (10 mL) baking soda
1/4 tsp )1 mL) each ground nutmeg and salt
1 cup (250 mL) dried cranberries
Directions:
Directions:
1. Grease muffin cups or line with paper liners; set aside.
2. In bowl, stir together buttermilk, All-Bran and natural bran; let stand for 10 minutes. In separate bowl, combine molasses, oil, egg and vanilla; stir into bran mixture.
3. In large bowl, whisk all-purpose and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg and salt. Pour bran mixture over top. Sprinkle with cranberries; stir just until moistened. Scoop by scant 1/2 cupfuls (125 mL) into prepared cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 25 minutes. Let cool in pan on rack for 2 minutes.

 

 

 

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