Flax Seed-Bran Muffins Recipe

Name: Flax Seed-Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0F.
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.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-bran cereal (shredded, not flakes), 1/4 cup Egg Beaters egg substitute, 1 cup nonfat milk, 2 tablespoons canola oil, and more.

Yes, Flax Seed-Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flax Seed-Bran Muffins

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