Ingredients:

• 1 1/2 cups oat bran
• 1 cup all-purpose flour
• 1 cup ground golden flaxseed, ( available in the refrigerator at Bulk Food Warehouse on Plains Rd. in Burlington )
• 1 cup wheat bran
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 can mandarin orange segments, drained
• 1 cup brown sugar
• 2 eggs
• 1/2 cup grapeseed oil, ( available at Longo’s or Fortinos )
• 1 cup buttermilk
• 1 tsp baking soda ( added to liquid ingredients it bubbles up and makes a more tender muffin ).
• 1 cup frozen blueberries ( keep in freezer until ready to use )

Directions:

1. Preheat oven to 400 degrees Fahrenheit
2. Spray 2 muffin pan tins ( medium size ) with cooking spray or use paper liners
3. In a large bowl combine first 6 ingredients.
4. In a smaller bowl mash the mandarin orange segments then add rest of ingredients except blueberries.
5. Pour liquid over dry ingredients and fold together gently until dry ingredients are just incorporated. Then stir in frozen blueberries gently.
6. Divide among 24 muffin tins and bake for 18 to 20 minutes.
7. Allow to cool 5 minutes in the tins before turning out.

Per muffin: 186 cal; 4 g protein; 30 g carb; 8 g fat; 1 g sat. fat; 18 mg cholesterol; 3 g fiber; 140 mg sodium; 4 g flaxseed

Note: This muffin is higher in fat , however , nearly _ the fat is alpha-linolenic acid – the plant version of omega 3. You can substitute applesauce for the oil, but use a bit more to obtain the same moistness.

Based on a recipe from the Flax Council of Canada.

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