Ingredients
-
1
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/4
-
1 1/2
-
1
-
1/3
-
1/4
-
1
-
1
-
1/2
-
1
Directions
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!, I enjoyed the cranberries in this muffin My mix was very thick also which made them a dryer muffin use the ice cream scoop like you said and it worked perfect!! I was able to make 12 uniform muffins Made this for *ZWT4* 2008 for the *Eastern Europe Bread and Bakery Challenge* I’m playing on the team *Tastebud Tickling Travelers* Got to love ZWT4! Thank you for posting
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Steps
|
1
Done
|
Preheat Oven 375*. |
|
2
Done
|
Spray Muffin Tins With Pam. |
|
3
Done
|
in Bowl Stir Together All Bran and Milk; Let Soak 5 Minutes. |
|
4
Done
|
Meanwhile Combine Flour,Flax Seed,Brown Sugar Blend,Baking Soda, Baking Powder, Salt,Raisins and Cinnamon. |
|
5
Done
|
Add Egg Beater, Canola Oil and Vanilla to the All Bran. |
|
6
Done
|
Gently Stir in Dry Flour Mixture With the Wet Ingredients. |
|
7
Done
|
Add Cranberries. |
|
8
Done
|
Spoon Batter Into Muffin Tips. |
|
9
Done
|
Sprinkle Each Muffin With Splenda. |
|
10
Done
|
Top With Almonds. |
|
11
Done
|
Bake For 30 Minutes. |
|
12
Done
|
Tip: use an Ice Cream Scoop to Make My Muffins; Makes It So Much Neater. |
