Flax Seed-Bran Muffins

Submitted by Outta Here

"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: 35mins
• Ingredients: 13
• Yields: 12 muffins
• Serves: 12

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.

Reviews

[CoffeeB]

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.

 

[gumshoe77]

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.

 

[frozen_rain]

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!

 

[kittycatmom]

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

 

[anme7039]

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.