Cherry Pecan Bran Muffins with Flax

With a dreary, rainy day well set in, what else was I to do but bake muffins? The following recipe is an adaptation of the one posted on a blog I read fairly regularly, Pinch My Salt. Both Elsa and Jarrett deemed them quite tasty, and I think they will make an excellent breakfast/snack option this week. Obviously you will only want to feed these to your child if you have already introduced nuts into their diet.

Cherry Pecan Bran Muffins with Flax

1 cup oat bran
1/2 cup flax seed meal
1/2 cup boiling water
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1/3 cup canola oil
1/2 cup packed dark brown sugar
1 cup dried tart cherries, roughly chopped
1/2 cup chopped pecans

1. Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with butter, nonstick baking spray, or paper liners.

2. In a medium bowl, stir together oat bran, flax seed, and boiling water; set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. When the oat bran/flax mixture has cooled, whisk in the egg, milk, oil, and brown sugar. Pour wet bran/flax mixture into the flour mixture and stir with a large spoon until just combined. Fold in the chopped cherries and pecans.

3. Divide batter evenly between the twelve muffin cups. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.