Ooohhh...these are so so good Mike. I love a bran muffin and these with the addition of the flax seed meal are wonderfully moist and delish. I used a combination of 1/2 wholewheat flour and 1/2 all purpose. I also used one egg in place of the egg substitute. Also, I took your advice and used 1/2 cup splenda and 1/4 cup regular sugar. They are still plenty sweet. A great low-fat treat. :-) Made for HolidayTag.
This recipe makes wonderful, full-flavored, good for you muffins! I made 2 batches-one as written (with the exception of replacing Splenda with sugar) the second one I used whole wheat flour instead of unbleached flour. Both batches were devoured in minutes. The majority of the people liked the ones made with whole wheat flour better. I think next time I will try Stevia and see how they come out.
GREAT, super-healthy muffins! I omitted the oil, used all splenda (though a reduced amount), used buttermilk, added 1/2 cup skim milk powder, and an extra 1/2 tsp. baking soda (as per Splenda baking tips). These turned out fluffy and high for the little fat they had in them. Tasty and a feel-good muffin! :) Thanks so much!
Delicious! I have a standing order from DH to make these on a regular basis! I used ground flax seed, and honey in place of brown sugar. I think these would be wonderful with dates or cranberries. Thank you for posting this great recipe mikekey! Made for Every Day is a Holiday Tag
This muffin actually tasted good!! Most of the healthy good for you muffin are not good for your taste buds, but these muffins are quite different. I changed absolutly nothing, which is VERY odd for me since I tend to always tweak with recipes. Man this is an excellent recipe, I plan on making these again and maybe throw in some chocolate chips if I am feeling a bit indulgent.
GREAT HEALTHY muffins! I used fiber-one cereal which I discovered does not get soft even after an hour of soaking...so I heated it in the microwave 1-2 minutes which allowed me to break it down a little with beaters. I also used 2T Splenda brown sugar blend, whole wheat flour and blueberry toasted ground flax seed. I added in some dried tropical fruit mix. I ended up with delightful soft muffins with the perfect amount of sweetness and lovely bits of chewy fruit. My co-workers gobbled these up and usually if they see the word "bran" they avoid it. LOL. Made for the Please Review tag game.
These a wonderful muffins.I used whole wheat flour and Brown sugar blend instead of the white Splenda. I will be making again for sure.Thanks for sharing this recipe;all ingredients I love to cook with. Sage/Rita
These are a high fiber muffin, with just the right touch of sweetness. My yield was 9 well rounded muffins and my batter was not thin. After the fact I think I figured out why. I actually ground the flax seeds instead of leaving them whole. The small amount of oil in combination with the flax meal helped the muffins to be moist. I agree that when baking, there is better texture if some sugar is used along with the Splenda. I used the brown sugar and Splenda granular as suggested in the recipe. These muffins have many possibilities; i.e., orange zest and dried cranberries would be delicious.
These muffins are great! My husband is diabetic so they are good for him too. They freeze well, just take out what you need. Thanx.