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Cranberry Flax Muffins Recipe

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This recipe for Cranberry Flax Muffins is from The Blood Sisters' 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:  
2 cups flax seeds
2 cups all purpose flour
2 cups whole wheat flour
2 cups natural bran
2 tbsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
3 cups of buttermilk
2 cups packed brown sugar
2/3 cups vegetable oil
3 cups dried cranberries
Directions:
Directions:
Set aside 2 tbsp. of flax seeds. In food processor, finely grind remaining flaxseed; transfer to large bowl. Add all purpose flour, whole wheat flour, 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 until just combined. Spoon into greased or paper lined muffin cups. Sprinkle with remaining flaxseed. Bake in centre of 375ºF oven until tops are firm to touch, about 20 minutes. Let cool in pan on rack for 5 minutes, transfer to rack and cool completely.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Don't over mix batter.

 

 

 

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