DIABETIC FLAXSEED, WHEAT, AND BRAN MUFFINS

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Diabetic Flaxseed, Wheat, and Bran Muffins image

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

Provided by Paul Bushay

Categories     Other Breakfast

Time 40m

Number Of Ingredients 15

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

Steps:

  • 1. Mix flour, flaxseed, bran, sugar and dry ingredients together.
  • 2. Shred carrots and apples
  • 3. add these along with optional raisins and nuts to dry ingredients.
  • 4. Mix well.
  • 5. Stir together milk eggs and vanilla
  • 6. stir this into batter until well moistened.
  • 7. Fill cupcake tins 3/4 full
  • 8. bake at 350* for 20 to 25 minutes.
  • 9. 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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