Cranberry Seed Muffins

I made you some muffins.....

with my little elf. 

Beware that they may not have been made in the most sanitary way.

Elves like to lick their fingers when they bake.

They're still good though, no worries there.

Fresh, tart cranberries, with crunchy pumpkin seeds. 

A true seasonal delight.

Cranberry Seed Muffins

Makes: 12 large muffings

Source: Canadian Living 2011 Special Edition

1¾ cups all-purpose flour

¾ cups whole wheat flour

½ cup oat bran (or wheat bran)

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

⅓ cup unsalted sunflower seeds

⅓ cup unsalted pumpkin seeds

¾ cups white sugar

¼ cup packed brown sugar

2 tsp finely grated orange zest

2 eggs

1 ⅓ cups buttermilk

½ cup butter, melted and cooled

2 cups thawed cranberries

Topping:

3 tbsp each oat bran, sunflower seeds, and pumpkin seeds

Directions:

1) In a large bowl, whisk together flours, bran, baking powder, baking soda and salt; whisk in sunflower and pumpkin seeds.

2)In a separate bowl, whisk together white sugar, brown sugar, orange zest, eggs and buttermilk. Whisk in butter until combined; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon into 12 greased muffin cups.

3) Mix together the bran, sunflower and pumpkin seeds for the topping. Sprinkle on the muffins. Bake at 375°F until cake tester inserted in center comes out clean, about 25 minutes.