This is another Spark People recipe that I liked
* 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
prep time15 Min
cook time25 Min
whole wheat flour
splenda brown sugar blend
1 1/2 c
2 or 3
apples, cored and chopped up or shredded
chopped nuts (optional)
2 % milk
eggs, abused (beaten)
pure vanilla extract
How To Make
Mix flour, flaxseed, bran, sugar and dry ingredients together.
Shred carrots and apples
add these along with optional raisins and nuts to dry ingredients.
Stir together milk eggs and vanilla
stir this into batter until well moistened.
Fill cupcake tins 3/4 full
bake at 350* for 20 to 25 minutes.
freeze 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!
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Categories & Tags for Diabetic Flaxseed, Wheat, and Bran Muffins: