Cinnamon Raisin Multigrain Muffins With Flax

This recipe was featured in an email today from the www.betterneggs.com website. "A perfect breakfast muffin - low in fat and full of fiber."

• Ready In: 22 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup old fashioned oats
• 1  cup  all-bran cereal
• 1  cup whole wheat flour
• 1⁄4 cup flax seed, ground
• 1⁄4 cup brown sugar, firmly packed
• 1  tablespoon baking powder
• 2  teaspoons ground cinnamon
• 1⁄4 teaspoon salt
• 1  cup skim milk
• 1⁄2 cup  liquid egg substitute, recipe suggests Better'n Eggs brand
• 1⁄4 cup honey
• 3  tablespoons canola oil
• 3⁄4 cup raisins

Directions

1. Heat oven to 400°F In large bowl combine oats, cereal, flour, flaxseed, brown sugar, baking powder, cinnamon and salt; mix well. Add milk, Better'n Eggs, honey and oil; stir just until moistened. Stir in raisins.
2. Fill 12 paper lined or greased muffin pan evenly with batter. Bake 12 to 14 minutes or until light golden brown.