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Bran Flaxseed Cranberry Muffins Recipe

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This recipe for Bran Flaxseed Cranberry Muffins, by , is from The SNG Collins Barrow Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Antoinette Coluni
Added: Wednesday, March 11, 2009


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

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 375F (190C) oven until tops are firm to the touch, 25 minutes. Let cool in pan on rack for 2 minutes.




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