Ingredients
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1 cup whole wheat flour
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1/2 cup ground flax seeds
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1/2 cup Splenda brown sugar blend
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1 1/2 cups all-bran cereal
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1/4 cup canola oil
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1 teaspoon vanilla
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1/2 cup raisins
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1 teaspoon Splenda granular
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1/3 cup egg, beater
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2 tablespoons sliced almonds
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1 cup 1% low-fat milk
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1 cup frozen cranberries
Instructions
- 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.