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)
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READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1cup all-bran cereal (shredded, not flakes)
- 1⁄4
- 1cup nonfat milk
- 2tablespoons canola oil
- 1⁄2
- 1⁄4
- 1cup unbleached flour
- 1teaspoon cinnamon
- 2tablespoons flax seeds
- 3⁄4cup Splenda granular
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1⁄4teaspoon cream of tartar
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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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