Ingredients
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1 cup all-bran cereal (shredded, not flakes)
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1/4 cup Egg Beaters egg substitute
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1 cup nonfat milk
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2 tablespoons canola oil
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1/2 cup unsweetened applesauce
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1/4 cup light brown sugar
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1 cup unbleached flour
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1 teaspoon cinnamon
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3/4 cup Splenda granular
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon cream of tartar
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2 tablespoons flax seeds
Instructions
- 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.