- Cranberry Seed Muffins
1 ¾ cups all purpose flour
¾ cup whole wheat flour
½ cup oat or wheat bran (I used Oat Bran)
1 ½ tsp baking powder
½ tsp of each baking soda & salt
1/3 cup unsalted sunflower seeds
1/3 cup hulled pumpkin seeds (I doubled up on this for I didn’t have sunflower seeds)
¾ cup granulated sugar
¼ cup packed brown sugar
2 tsp. finely grated orange rind (I increased this to 2 ½ tsp for the love or oranges)
You could replace this lemon or lime zest/ rind
2 eggs
1 1/3 cups buttermilk
½ cup unsalted butter, melted and cooled
2 cups thawed cranberries (I only had 1 ½ cups and it still worked out well) OR try local frozen raspberries as another yummy option!
Topping:
3 Tbsp. of each oat bran, sunflower & pumpkin seeds (again, I simply doubled up on pumpkin seeds)
In large bowl, whisk together all-purpose flour and whole wheat flours, oat bran, baking powder, baking soda & salt.; whisk in sunflower and pumpkin seeds
In separate bowl, whisk granulated sugar, brown sugar and orange rind; whisk in eggs and buttermilk. Whisk in butter until combines; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon into 12 greased muffin cups (or 24 small /mini muffins)
TOPPING:
Sprinkle with oat bran, sunflower seeds and pumpkin seeds. Bake in 375 degrees (or 190 degree Celsius) oven until cake tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack.
After cooled, pack in zip lock bag and can easily be reheated in microwave 3-4 days later.
ENJOY
Ingrid von Cube Appetizingly Yours Events & Catering
