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
1 and half cups of buttermilk
1 cup brown sugar
1/3 cup vegetable oil
1 cup+ dried cranberries
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.