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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! Ingredients:
1 cup whole wheat flour |
1/2 cup ground flax seeds |
1/2 cup splenda brown sugar blend |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1 1/2 cups all-bran cereal |
1 cup 1% low-fat milk |
1/3 cup egg, beater |
1/4 cup canola oil |
1 teaspoon vanilla |
1 cup frozen cranberries |
1/2 cup raisins |
1 teaspoon splenda granular |
2 tablespoons sliced almonds |
Directions:
1. Preheat oven 375*.
2. Spray muffin tins with Pam.
3. In bowl stir together All Bran and milk; let soak 5 minutes.
4. Meanwhile combine flour,flax seed,brown sugar blend,baking soda, baking powder, salt,raisins and cinnamon.
5. Add Egg Beater, canola oil and vanilla to the All Bran.
6. Gently stir in dry flour mixture with the wet ingredients.
7. Add cranberries.
8. Spoon batter into muffin tips.
9. Sprinkle each muffin with Splenda.
10. Top with almonds.
11. Bake for 30 minutes.
12. Tip: I use an ice cream scoop to make my muffins; makes it so much neater.
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