Flaxseed wheat and Bran muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.4
  • Total Fat: 2.5 g
  • Cholesterol: 16.1 mg
  • Sodium: 52.0 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 5.1 g

View full nutritional breakdown of Flaxseed wheat and Bran muffins calories by ingredient


Introduction

iI used KIMBERK24 recipe, cut in half and removed the sugar, added molasses and truvia, removed salt, added 2 egg whites, otherwise followed her recipe. iI used KIMBERK24 recipe, cut in half and removed the sugar, added molasses and truvia, removed salt, added 2 egg whites, otherwise followed her recipe.
Number of Servings: 12

Ingredients

    **Flax Seed Meal (ground flax), 1/2 cup
    2tbsp spelt flour
    2 tbsp quinoa flour
    2 tbsp brown rice flour
    1 scoup protein powder whey
    Oat meal .1/2 cup
    Molasses, 1 tbsp
    **Truvia (Zero Cal Stevia) 1 packet, 2 serving
    *Arm & Hammer Baking Soda, 1/4 tsp
    *Baking Powder, Hain Sodium Free, 1 tsp
    cinnamon powder, 1.5 tsp
    Carrots, raw, 3/4 cup, grated
    Apples, fresh, 1 medium
    Milk, Kirkland Organic 1% Low Fat Milk 1/4 c + 2 tbp
    Egg, fresh, 1 large
    Egg white, 2 serving
    Vanilla Extract, .5 tsp
    Nutmeg, ground, .25 tsp

Directions

same as KIMBERK24
Mix flour, flaxseed, bran, sugar and dry ingredients together. Shred carrots and apples and add these along with optional raisins and nuts to dry ingredients. Mix well. Stir together milk eggs and vanilla and stir this into batter until well moistened. Fill cupcake papers until 3.4 full and bake at 350* for 20 to 25 minutes.

grind 1/2 oat meal bake for 22 minutes,
12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JUDYSKITCHEN1.