Flax Seed-Bran Muffins

Name: Flax Seed-Bran Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins, 12 serving(s)
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

(9)

Recipe 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)

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READY IN: 35mins

SERVES: 12

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 375°F.
Coat a 12-count muffin tin with nonfat cooking spray.
In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
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.

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