Diabetic Flaxseed, Wheat, And Bran Muffins Recipe

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Diabetic Flaxseed, Wheat, and Bran Muffins

Paul Bushay

By
@chefbunyan

This is another Spark People recipe that I liked

Nutritional Info

* Servings Per Recipe: 24
* Amount Per Serving
* Calories: 115.7
* Total Fat: 3.4 g
* Cholesterol: 15.4 mg
* Sodium: 181.8 mg
* Total Carbs: 20.8 g
* Dietary Fiber: 2.8 g
* Protein: 2.9 g


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Rating:
★★★★★ 2 votes
Comments:
Serves:
24
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

1 c
flaxseed ground
1 c
whole wheat flour
1 c
oat bran
1/2 c
splenda brown sugar blend
2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
sea salt
2 Tbsp
cinnamon
1 1/2 c
shredded carrots
2 or 3
apples, cored and chopped up or shredded
1/2 c
chopped nuts (optional)
1/2 c
raisins (optional)
3/4 c
2 % milk
2
eggs, abused (beaten)
1 tsp
pure vanilla extract

Step-By-Step

1Mix flour, flaxseed, bran, sugar and dry ingredients together.

2Shred carrots and apples

3add these along with optional raisins and nuts to dry ingredients.

4Mix well.

5Stir together milk eggs and vanilla

6stir this into batter until well moistened.

7Fill cupcake tins 3/4 full

8bake at 350* for 20 to 25 minutes.

9freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work!

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy