Best Flax Seed Bran Muffins Recipes

APPLE RAISIN BRAN MUFFINS (WITH FLAX SEED)

Steps:

• Preheat oven to 350 F. Combine dry ingredients into large bowl. Combine wet ingredients into smaller bowl. Add wet ingredients to dry ingredients. Spoon into greased muffin tins up to the lip of the tin. Bake 15-30 minutes, depending on altitude (the higher the altitude, the longer you'll need to cook them). To keep the ultimate amount of moisture while storing, place the muffins into a ziplock bag immediately after removing them from the oven (while still piping hot). Note: If you don't have flax seed, add another egg and don't add the 3 tablespoons of water. Note: The brown sugar can be substituted with the same amount of maple syrup.

CRANBERRY BRAN FLAX SEED MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine crushed bran flakes, whole wheat flour, sucralose, ground flax seed, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Make a well in the middle of the mixture.
• Whisk egg whites together lightly in a bowl until foamy. Mix in buttermilk, honey, and applesauce. Pour mixture into the well and blend batter until just moistened. Fold in cranberries.
• Fill muffin cups 3/4 full with batter; sprinkle tops with whole flax seeds.
• Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.

BRAN FLAX SEED CRANBERRY MUFFINS

Steps:

• grease muffin cups or line with paper liners, and set aside.
• in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture.
• in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups.
• bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes.
• let cool in pan on rack for 2 minutes. remove from pan and let cool.
• Make Ahead:.
• wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.

FLAX SEED BRAN MUFFINS

Steps:

• 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.

BRAN FLAX SEED CRANBERRY MUFFINS

Steps:

• grease muffin cups or line with paper liners, and set aside.
• in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture.
• in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups.
• bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes.
• let cool in pan on rack for 2 minutes. remove from pan and let cool.
• Make Ahead:.
• wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.

FLAX SEED-BRAN MUFFINS

Steps:

• 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.