cranberry flax muffins
Instructions:
- Set aside 2 tbsp 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 oven until tops are firm to the touch, 20 minutes. Let cool in pan or rack for 5 minutes; transfer to rack and let cool completely.