FLAX SEED BRAN MUFFINS
This great tasting recipe is very healthy. It is low fat as well as being full of fibre. I love muffins but the ones you buy are so full of calories that I stay away, With this recipe you can have a muffin waiting for you in the freezer anytime. Enjoy!
Provided by Sageca
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven 375*.
- Spray muffin tins with Pam.
- In bowl stir together All Bran and milk; let soak 5 minutes.
- Meanwhile combine flour,flax seed,brown sugar blend,baking soda, baking powder, salt,raisins and cinnamon.
- Add Egg Beater, canola oil and vanilla to the All Bran.
- Gently stir in dry flour mixture with the wet ingredients.
- Add cranberries.
- Spoon batter into muffin tips.
- Sprinkle each muffin with Splenda.
- Top with almonds.
- Bake for 30 minutes.
- Tip: I use an ice cream scoop to make my muffins; makes it so much neater.
Nutrition Facts : Calories 197.3, Fat 8.5, SaturatedFat 1, Cholesterol 26.1, Sodium 225.6, Carbohydrate 29.4, Fiber 5.4, Sugar 10.1, Protein 5.2
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)
Provided by Outta Here
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 110.5, Fat 3.5, SaturatedFat 0.3, Cholesterol 0.4, Sodium 190.9, Carbohydrate 19.1, Fiber 2.4, Sugar 6.3, Protein 2.8
BRAN FLAX MUFFINS
Make and share this Bran Flax Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
- Stir in carrots, apples, raisins and nuts.
- Combine milk, beaten eggs and vanilla.
- Pour liquid ingredients into dry ingredients.
- Stir until ingredients are moistened. DO NOT OVER MIX.
- Fill muffin cups 3/4 full.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 234, Fat 8.7, SaturatedFat 1.4, Cholesterol 26.5, Sodium 361.4, Carbohydrate 36.5, Fiber 4.5, Sugar 18, Protein 6.2
YUMMY BRAN & FLAX MUFFINS
Lightly sweet and heart healthy. Uses oat bran and flax seeds which are high in omega-3 fatty acids. This recipe is an adaptation of one we found on the University of Virginia Cancer Center website. This version adds heart healthy oat bran plus a few other yummy things like vanilla and orange peel. Diabetics could substitute the brown sugar for splenda & brown sugar mix.
Provided by Moogliwoogli
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Line muffin pan with paper liners (12) or coat the muffin tins lightly with cooking spray.
- In a large bowl, combine dry ingredients and set aside.
- Beat the applesauce, eggs, oil, brown sugar, vanilla and orange peel with a fork until well mixed. Note: the liquid ingredients will all fit in a 2c measuring cup with enough room to mix them together.
- Pour into dry ingredients and mix by hand being careful not to over mix.
- Fold in nuts and dried fruit.
- Spoon batter into muffin cups and if desired, sprinkle with a bit of oatmeal flakes.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before placing on a cooling rack.
- Freezes well if placed in a zip lock bag. Just microwave 15-30 seconds to reheat.
Nutrition Facts : Calories 186.8, Fat 6.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 268.9, Carbohydrate 31.3, Fiber 2.6, Sugar 12.8, Protein 4.5
BRAN FLAX SEED CRANBERRY MUFFINS
Make and share this Bran Flax Seed Cranberry Muffins recipe from Food.com.
Provided by daisygrl64
Categories Quick Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- grease muffin cups or line with paper liners, and set aside.
- in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture.
- in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups.
- bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes.
- let cool in pan on rack for 2 minutes. remove from pan and let cool.
- Make Ahead:.
- wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.
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#60-minutes-or-less #time-to-make #course #preparation #breads #diabetic #muffins #dietary #quick-breads
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