Pumpkin & Flax Seed Muffins

Found this at Spark People and tweaked it a bit to be more South Beach Friendly

• Ready In: 36 mins
• Serves: 24
• Yields: 24 Muffins

Ingredients

• DRY INGREDIENTS

• 1 1⁄2 cups whole wheat flour
• 1⁄2 cup ground flax seeds
• 1  cup  oat bran
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 1  teaspoon cinnamon
• 1  teaspoon salt

• WET INGREDIENTS and SPLENDA

• 4  eggs
• 1  cup Splenda sugar substitute
• 1 (15 ounce) can pumpkin
• 2  tablespoons  oil
• 1 1⁄2 cups milk (1%)

Directions

1. Preheat Oven to 400 degrees F.
2. Mix All dry ingredients and set aside.
3. Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
4. Fill muffin pan with mix, will be pretty full.
5. Bake at 400 for 15-20 minutes.
6. Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
7. Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
8. Doubles easily (if you have a BIG bowl).