By Mikekey on July 26, 2006
Photo by CoffeeB
Photo by CoffeeB
"These are low-fat and low-sugar, which is good for us diabetics. I use a little real sugar with the Splenda, because the texture turns out better, and my blood-sugar levels are under control, but some diabetics may want to use a cup of Splenda and no brown sugar. (or use Splenda Brown Sugar Blend-I have never used it so don't know the proportions)"
Serving Size: 1 (56 g)
Servings Per Recipe: 12
"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."