| 1 | C | flaxseeds |
| 1 | C | all-purpose flour |
| 1 | C | whole wheat flour |
| 1 | C | natural bran |
| 1 | tbsp. | baking powder |
| 1 | tsp. | baking soda |
| 1 | tsp. | cinnamon |
| 1/2 | tsp. | salt |
| 2 | eggs | |
| 1-1/2 | C | buttermilk |
| 1 | C | packed brown sugar |
| 1/3 | C | vegetable oil |
| 1-1/2 | C | dried cranberries |
Set aside 2 tbsp. of the flaxseeds. In food processor or clean coffee grinder, finely grind remaining flaxseeds; transfer to large bowl. Add all-purpose and whole wheat flours, natural bran, baking powder, baking soda, cinnamon and salt; whisk to combine.
In separate bowl, whisk together eggs, buttermilk, sugar and oil; pour over dry ingredients. Sprinkle with cranberries; stir just until combined.
Spoon into 12 greased muffin cups; sprinkle with reserved flaxseeds. Bake in centre of 375f oven until tops are firm to the touch, 20 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely. Makes 12 muffins.