Friday, May 9, 2014

Recipe Rx: Cranberry Flax Muffins

Did you know that cranberries protect brain cells from free-radical damage that impairs cognitive and motor functions? Well, recent studies seem to support the notion that cranberry consumption can actually improve function in age-related declines in working memory, reference memory, balance and coordination.

In fact, when it comes to preserving brain function, cranberries are so powerful they can even reduce impairment following a stroke! In a 2003 study, researchers discovered that by exposing neurons to a concentration of cranberry extract, there was a 50 percent reduction in brain cell death.


So take the following recipe prescription to heart (and mind)! It makes a great breakfast or mid-day snack and is not only healthy for your brain, but it’s good for your heart and waistline, too!
Ingredients
• 1 cup flaxseeds 250 mL
• 1 cup each all-purpose flour and whole wheat flour 250 mL
• 1 cup natural bran 250 mL
• 1 tbsp baking powder 15 mL
• 1 tsp each baking soda and cinnamon 5 mL
• 1/2 tsp salt 2 mL
• 2 eggs
• 1 1/2 cups buttermilk 375 mL
• 1 cup packed brown sugar 250 mL
• 1/3 cup vegetable oil 75 mL
• 1 1/2 cups dried cranberries 375 mL
Preparation
Set aside 2 tbsp (25 mL) 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 or paper-lined muffin cups; sprinkle with reserved flaxseeds. Bake in center of 375°F (190°C) 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.

Servings: Makes 12 muffins.

Nutritional Information per muffin:
calories 338, protein 8 g, total fat 12 g (Sat. fat 1 g), carbohydrates 54 g, fiber 7 g, cholesterol 32 mg, sodium 315 mg. % RDI: calcium 12%, iron 25%, vitamin A 2%, vitamin C 5%, folate 29%

The content and information on this site is not intended to diagnose, cure, treat or prevent disease. Please consult your physician prior to starting any exercise or diet program.

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