Flax Seed-Bran Muffins

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)

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup  all-bran cereal (shredded, not flakes)
• 1⁄4 cup Egg Beaters egg substitute
• 1  cup nonfat milk
• 2  tablespoons canola oil
• 1⁄2 cup unsweetened applesauce
• 1⁄4 cup light brown sugar
• 1  cup unbleached flour
• 1  teaspoon cinnamon
• 2  tablespoons flax seeds
• 3⁄4 cup Splenda granular
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon cream of tartar

Directions

1. Preheat oven to 375°F.
2. Coat a 12-count muffin tin with nonfat cooking spray.
3. In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
4. In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
5. Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.