Back-to-school Orange-Cranberry Muffins

Ingrédients

1/3 cup lukewarm water

2 tablespoons ground flaxseed

Dry ingredients

1 ½ cups wheat bran

1 ¼ cups all-purpose unbleached flour

½ cup brown sugar, packed

1 tablespoon baking powder

½ teaspoon baking soda

1/4 teaspoon salt

Wet ingredients

¾ cup vanilla yogurt

¼ cup unsweetened applesauce

juice and zest of 2 oranges

3/4 cup Patience Fruit & Co Dried Sliced Cranberries, No Added Sugar

Here’s our top recipe for muffins to slip into schoolbags – no eggs, peanuts or tree nuts. They’re not too sweet, perfect for filling hungry bellies. What sweetening there is comes from applesauce, fresh-squeezed orange juice and our famous dried sliced cranberries with no added sugar. They’re fibre-rich, filling and nutritious. (And what kid would complain about eating a muffin that tastes like orange juice? )

Les étapes

1. Place rack in the middle of the oven. Preheat oven to 375ºF. Line 12 muffin cups with paper liners.

2. Place rack in the middle of the oven. Preheat oven to 375ºF. Line 12 muffin cups with paper liners.

3. Mix water with flaxseed in a small bowl. Let set for 5 minutes or till the mixture gels.

4. Mix water with flaxseed in a small bowl. Let set for 5 minutes or till the mixture gels.

5. Combine dry ingredients in a large bowl. Set aside.

6. Combine dry ingredients in a large bowl. Set aside.

7. In another bowl, combine all wet ingredients.

8. In another bowl, combine all wet ingredients.

9. Gently fold the flaxseed mixture in with the wet and dry ingredients. Add cranberries. Stir until smooth. Divide mixture among muffin cups.

10. Gently fold the flaxseed mixture in with the wet and dry ingredients. Add cranberries. Stir until smooth. Divide mixture among muffin cups.

11. Bake muffins for about 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool.

12. Bake muffins for about 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool.

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