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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is such a good muffin recipe - fantastic to have for those lunch boxes - Ingredients:
1 3/4 cups all-purpose flour |
3/4 cup whole wheat flour |
1/2 cup oat bran or 1/2 cup wheat bran |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup unsalted sunflower seeds |
1/3 cup hulled pumpkin seeds |
3/4 cup ganulated sugar |
1/4 cup brown sugar, packed |
2 teaspoons orange rind, finely grated |
2 eggs |
1 1/3 cups buttermilk |
1/2 cup unsalted butter, melted and cooled |
2 cups cranberries, thawed |
3 tablespoons oat bran |
3 tablespoons sunflower seeds |
3 tablespoons pumpkin seeds |
Directions:
1. In large bowl, whisk together all-purpose and whole wheat flours, oat bran, baking powder, baking soda, and salt; whisk in sunflower and pumpkin seeds.
2. In separate bowl, whisk granulated sugar, brown sugar and orange rind; whisk in eggs and buttermilk. Whisk in butter until combined; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon into 12 greased muffin cups.
3. TOPPPING: Sprinkle with oat bran, sunflower seeds, and pumpkin seeds.
4. Bake in 375F oven until cake tester inserted in center comes out clean, about 25 minutes. Let cool in pan on rack.
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