Cranberry Blueberry Flax Seed Muffins

I just love the tartness of cranberries and blueberries and the way their juices burst in your mouth when they are hot. Not only do they pack a punch with tartness, but they are also packed with antioxidants which neutralize free radicals and help prevent disease. Make sure you get these into your diet as they have great health benefits. Whether you throw them into your cereal, yogurt, eat them with cottage cheese (yes it is good!) or throw them into a fibre packed muffin you will reap the health benefits.

These muffins also contain flaxseed, which are best digested when they are ground up. These little seeds contain alpha-linolenic acid which is an essential fatty acid (belongs to the omega-3 fatty acid group) and is beneficial to heart disease and certain cancers. I love to ground them up and sprinkle them over cottage cheese, yogurt or cereal.

So don't grab that chocolate muffin for breakfast - that is more like eating cake that offers zero nutritional benefits, hundreds of calories and is full of cancer causing sugars....instead make a batch of these healthy muffins.

Cranberry-Blueberry Flaxseed Muffins

2 eggs
1 cup flaxseed, ground
1 cup all purpose flour
1 cup whole wheat flour
1 cup natural bran
1 T baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 ½ cup buttermilk (or 1% milk)
1 cup brown sugar
1/3 cup vegetable oil
1 ½ cup berries (frozen or fresh, cranberries and blueberries)

Mix together flaxseed, flours, bran, baking soda and powder, salt and cinnamon.

In a separate bowl mix eggs, milk, sugar and oil and then pour over the dry ingredients and gently fold mixture together. Add in berries, gently folding into mixture.

Spoon into muffin tins and sprinkle some whole flaxseeds on top.

Bake at 375F for 20 minutes.