Fruity Flaxseed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 52
Ingredients
1- 8 oz. can crushied pineapple in water or light juice4 apples, cored, and chopped fine in food processor, with peels1.5 cups ground flax seed meal1/2 cup canola oil4 eggs1 tsp. vanilla2 cups fat free sour cream1/2 cup low fat milk (1%)3/4 cup. firmly packed brown sugar3/4 cup sugar substitute (Splenda)1/2 cup raisins1/2 cup dried cranberries2 1/2 c. unbleached white flour1 c. whole wheat flour2 1/2 tsp bakng powder2 1/2 tsp. baking soda1/2 tsp salt1 tsp cinnamon1 tsp nutmeg
Bake 400 degrees, for 15-17 min
Makes 36 regular size paper lined cupcakes
or 24 cupcakes and 8 mini loaves
2 Points per 1 cupcake sized muffin
They freeze well.
1. preheat oven to 400
2. Line muffin pan with paper or foil liners. Coat inside of liners with a quick squirt of canola cooking oil spray
3. In large mixing bowl, beat together, pineapple with juice, apples, canola oil, eggs, sour cream, milk, suger andsugar substitute until mixed. Sirn in raisins and dried fruit.
3. In medium bowl wisk or sift together the flours, baking soda , baking powder and salt.. then add the flaxseed meal and wisk until blended.
4. Add flour mix to wet mixture until blended, will be lumpy. Spoon into prepared muffin liners.
5. Bake in preheated oven, 15-17 min for muffins and 18-20 mon for mini loaves, or ntil muffins are sringy to touch and golden brown.
Number of Servings: 52
Recipe submitted by SparkPeople user MANANGK.
Makes 36 regular size paper lined cupcakes
or 24 cupcakes and 8 mini loaves
2 Points per 1 cupcake sized muffin
They freeze well.
1. preheat oven to 400
2. Line muffin pan with paper or foil liners. Coat inside of liners with a quick squirt of canola cooking oil spray
3. In large mixing bowl, beat together, pineapple with juice, apples, canola oil, eggs, sour cream, milk, suger andsugar substitute until mixed. Sirn in raisins and dried fruit.
3. In medium bowl wisk or sift together the flours, baking soda , baking powder and salt.. then add the flaxseed meal and wisk until blended.
4. Add flour mix to wet mixture until blended, will be lumpy. Spoon into prepared muffin liners.
5. Bake in preheated oven, 15-17 min for muffins and 18-20 mon for mini loaves, or ntil muffins are sringy to touch and golden brown.
Number of Servings: 52
Recipe submitted by SparkPeople user MANANGK.
Nutritional Info Amount Per Serving
- Calories: 101.3
- Total Fat: 3.7 g
- Cholesterol: 16.8 mg
- Sodium: 119.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.9 g
- Protein: 2.4 g
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