This recipe was published in the February 2003 edition of  Canadian Living (magazine). I am a keen collector of recipes and I am happy to share this one with you!!

1 cup flaxseed

1 cup each of: flour, wholemeal flour and bran

1 TBSP baking powder

1 tsp each of: baking soda(bi-carb) and cinnamon

1/2 tsp salt

2 eggs

1 and half cups of buttermilk

1 cup brown sugar

1/3 cup vegetable oil

1 cup+ dried cranberries

Method:

Set aside 2 TBSP of flaxseed. In a food processor, grind the remaining flaxseed to make a fine meal. Transfer to a large bowl.

Add all the dry ingredients except the sugar. Combine well.

In a separate bowl, whisk together the eggs, buttermilk, sugar and oil; pour over the flour mixture.

Stir in the cranberries.

Spoon into lined or greased muffin tins; sprinkle with reserved flaxseed.

Bake at 375 F/190 C for 20 minutes. Let cool in pan for 5 minutes before transferring to a cooling rack.

Enjoy!