Cranberry Seed Muffins

1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup oat bran
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup unsalted sunflower seeds
1/3 cup hulled pumpkin seeds
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 tsp finely grated orange rind
2 eggs
1 1/3 cups buttermilk
1/2 cup unsalted butter, melted and cooled
2 cups thawed cranberries (or craisins)

In large bowl, whisk together all-purpose and whole wheat flours, oat bran, baking powder, baking soda and salt; whisk in sunflower and pumpkin seeds

In separate bowl, whisk granulated sugar, brown sugar and orange rind; whisk in eggs and buttermilk. Whisk in butter until combined; sitre in flour mixture in 2 additions just until combined. Stir in cranberries.

Spoon into greased or lined muffin tin. Sprinkle with sunflower seeds and pumpkin seeds. Bake in 375F oven for about 25 minutes. Let cool in pan on rack. Makes about 18-20 muffins.

*from Canadian Living Sep 2010