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Cranberry Muffins with Sunflower and Pumpkin Seeds

 
Cranberry Muffins with Sunflower and Pumpkin Seeds
60

Cranberries and seeds give muffins fresh and nutty flavour, quick and easy to make, and absolutely delicious!

Yield

12

servings

Prep

10

min

Cook

25

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ¾ cups all-purpose flour
¾ cup whole-wheat flour
½ cup bran
or oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
cup sunflower seeds
unsalted
cup pepitas (pumpkin seeds)
hulled
¾ cup sugar
¼ cup brown sugar
packed
*
2 ½ teaspoons orange zest
grated
2 large eggs
1 ⅓ cups buttermilk
½ cup butter, unsalted
melted and cooled
2 cups cranberries
thawed
For the toppings (optional)
3 tablespoons bran
or oats
3 tablespoons sunflower seeds
optional
3 tablespoons pepitas (pumpkin seeds)
optional

Directions

Preheat oven to 375℉ (190℃) degree.

n large bowl, whisk together all-purpose flour and whole wheat flours, oat bran, baking powder, baking soda and salt; stir in sunflower and pumpkin seeds.

In separate bowl, whisk sugar, brown sugar and orange zest, beat in eggs and buttermilk.

Stir in butter until combined, stir in flour mixture in 2 additions just until combined.

Fold in cranberries.

Spoon into 12 greased muffin cups.

For the topping:

Sprinkle with oat bran, sunflower seeds and pumpkin seeds.

Bake until a wood stick inserted in centre comes out clean, about 25 minutes.

Let cool in pan on wire rack.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 28738% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 164mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 16%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 6%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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