High fiber, lowered sugar, Extra cinnamon.

-= Exported from BigOven =-

Flax - Bran Muffins

Plenty of fiber and reduced carbs. Great flavor.

Recipe By: Pete Romfh
Serving Size: 28
Cuisine: American
Main Ingredient: Wheat
Categories: Low Sugar, Diabetic, Vegetarian, Low Fat, Bake, Simple - Easy,
Snacks, Breakfast, Bread

-= Ingredients =-
1 1/2 cups Flour, Whole Wheat Pastry
3/4 cup Flaxseed Meal
3/4 cup Oat Bran Cereal
1/2 cup Brown sugar ; ( Brown Sugar)
1/4 cup Splenda
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
2 teaspoon Cinnamon
1/2 cups Carrots ; - finely shredded
2 large Apples, Granny Smith ; - peeled and shredded
1/2 cup Raisins ; (optional)
1 cup Nuts, mixed (no peanuts) ; - chopped
3/4 cup Milk
2 large Eggs ; - beaten
1 teaspoon Vanilla extract ; as required
1 teaspoon Blackstrap Molasses ; - optional (improves flavor)

-= Instructions =-
Pre-heat 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 a separate bowl carrots, apples, raisins (if desired) and nuts.
Combine milk, beaten eggs, molasses, and vanilla with other moist
ingredients. Pour liquid ingredients into dry ingredients. Stir until
ingredients are moistened. DO NOT OVER MIX.

Fill muffin cups 3/4 full.

Bake at 350°F for 15-20 minutes.

Adapted from: Bob's Red Mill :

One (50g) muffin contains:
Cals: 126, FatCals: 48, TotFat: 5g
SatFat: 1g, PolyFat: 2g, MonoFat: 2g
Chol: 19mg, Na: 161mg, K: 185mg
Tot Carbs: 18g, Fiber: 3g, Sugars: 7g
NetCarbs: 15g, Protein: 4g


** Recipe and photo at: http://www.bigoven.com/recipe160174 **
** Easy recipe software. Try it free at: http://www.bigoven.com **





--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org