Cranberry Flaxseed Muffins

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Cranberry Flaxseed Muffins

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If you have a coffee grinder, grind the flaxseeds in it in batches. You may want to keep a coffee grinder just for grinding seeds and nuts.

Tags: Intermediate, 30 mins, Breakfast, Brunch and Breads, Desserts, Snacks, Fruit, Beans, Rice & Grains, Baking, President's Choice Blue Menu, Omega 3, High Fibre, Vegetarian
Serves: 24
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 20  minutes
Total: 40  minutes

Additional Information

Ingredients

1 tsp (5 mL) baking soda
1 1/2 cups (375 mL) PC Blue Menu Fortified Soy Beverage - Original
1/3 cup (75 mL) PC 100% Pure Safflower Oil
1 cup (250 mL) flaxseeds
1 cup (250 mL) all purpose flour
1 cup (250 mL) whole wheat flour
1 cup (250 mL) oat bran
1 tbsp (15 mL) baking powder
1 tsp (5 mL) cinnamon
2 eggs
1 cup (250 mL) packed brown sugar
1 1/2 cups (375 mL) dried cranberries

Instructions

  1. Preheat oven to 375° F (190° C). Spray two 12-cup muffin pans with PCBM Canola Oil Cooking Spray or line with paper liners.
  2. Set aside 2 tbsp (25 mL) of the flaxseeds. In food processor, finely grind remaining flaxseeds with 2 tbsp (25 mL) of the all purpose flour; transfer to large bowl. Add remaining all purpose flour, whole wheat flour, oat bran, baking powder, baking soda and cinnamon. Whisk to combine.
  3. In another bowl, whisk together eggs, soy beverage, brown sugar and oil. Pour over dry ingredients. Sprinkle with cranberries. Using wooden spoon, stir just until combined. Spoon into prepared muffin cups. Sprinkle with reserved flaxseeds.
  4. Bake in centre of oven for 15 to 18 minutes or until tops are firm to touch. Transfer to rack to cool.

 

Chef's Tips

Individually wrap leftover muffins and freeze.

Nutritional Information
Per 1 muffin (50 g) serving
Calories 190 Cal
Fat 7 g
Omega-3 Polyunsaturates 1.4 g
Sodium 115 mg
Carbohydrate 28 g
Fibre 4 g
Protein 5 g (includes 0.4 g soy protein)
These muffins are a source of omega-3 fat, with 1.4 g per muffin.