cranberry seed muffins

With the school year starting again, I'm always on the lookout for nut-free snacks for Samantha to take in her lunch.  These cranberry seed muffins were on the cover of last month's Canadian Living and Samantha said "yum!" when she saw the picture so we tried them.  Yum indeed!  :)

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup oat or wheat bran
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup unsalted sunflower seeds
• 1/3 cup hulled pumpkin seeds
• 2 tsp finely grated orange rind
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 eggs
• 1 1/3 cups buttermilk *
• 1/2 cup unsalted butter, melted and cooled
• 2 cups thawed cranberries
   
  Topping:
• 3 tbsp each oat bran, sunflower seeds and pumpkin seeds
  

Preparation:

• Preheat oven to 375F (190C).
• In medium bowl, whisk together all-purpose and whole wheat flours, oat bran, baking powder, baking soda and salt.
• Whisk in sunflower and pumpkin seeds.
• In a large bowl, whisk orange rind, sugar and brown sugar;
• whisk in eggs and buttermilk;
• whisk in butter until combined.
• Stir flour mixture into sugar mixture in 2 additions just until combined.
• Stir in cranberries.
• Spoon into 12 greased muffin cups. **
• Sprinkle with oat bran, sunflower seeds and pumpkin seeds.
• Bake until cake tester inserted in centre comes out clean, about 25 minutes.**
• Let cool in pan on rack.

Notes:

* I substituted sour milk for buttermilk
** I had enough for a tin of 12 regular muffins as well as a tin of mini muffins. 
*** I used regular bake instead of convection so as not to burn the seeds on top.  The mini-
muffins took 20 minutes, the regular muffins took about 28 minutes.

  
  
  
  

Prepared: 2010-09-14

Makes: 12 muffins

Calories: 342 per muffin

Categories: Muffins

recipe source:
Canadian Living
(September 2010)