High Fiber Orange, Bran, Flax Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 73.1
- Total Fat: 1.8 g
- Cholesterol: 0.2 mg
- Sodium: 226.8 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.9 g
- Protein: 3.5 g
View full nutritional breakdown of High Fiber Orange, Bran, Flax Muffins calories by ingredient
Introduction
Or as I like to call them, "Cholesterol Busting Muffins"! Here's why...My mom ate 2-3 of these a day (while cutting out the "bad carbs") and dramatically reduced her cholesterol levels and lost 10lbs in about 1 month! Her Dr. couldn't believe her numbers and asked for the recipe! Or as I like to call them, "Cholesterol Busting Muffins"! Here's why...
My mom ate 2-3 of these a day (while cutting out the "bad carbs") and dramatically reduced her cholesterol levels and lost 10lbs in about 1 month! Her Dr. couldn't believe her numbers and asked for the recipe!
Number of Servings: 24
Ingredients
-
DRY INGREDIENTS:
1 1/2 cup oat bran (OR 2 cups old fashioned oats)
1 1/2 cup wheat bran (OR 1 cup wheat bran)
1/2 cup whole wheat flour (OR 1 cup whole wheat flour)
1 cup ground flax seed
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
WET INGREDIENTS:
2 WHOLE oranges (that's WITH the rind, quartered and pulverized in blender to fine pulp)
1/2 cup brown sugar
1 cup skim milk (OR buttermilk)
1/2 cup unsweetened applesauce (OR 1/2 cup canola oil)
4 egg whites (OR 2 whole eggs)
Directions
Combine all dry ingredients in large bowl. Blend all wet ingredients and pour into dry mixture. Fill muffin cups.
Bake at 375* for 18-20 minutes.
**NOTES**
My version of the recipe substituted 2 whole eggs for 4 egg whites to reduce cholesterol content and 1/2 cup canola oil for 1/2 cup unsweetened applesauce to reduce fat content and add more fiber. The nutrition information is based on these substitutions, as divided into 24 muffins.
Use changes in dry ingredients (as noted next to them) if you want to change the texture.
Add raisins, dried cranberries, honey, nuts, or other dried fruit to taste. Be creative, be healthy!
*Bake up a double batch and freeze for time saving.
Serving Size: Yields 24 regular size muffins or 12 extra large, depending on if you want to use jumbo size muffin tins.
Number of Servings: 24
Recipe submitted by SparkPeople user AURURA.
Bake at 375* for 18-20 minutes.
**NOTES**
My version of the recipe substituted 2 whole eggs for 4 egg whites to reduce cholesterol content and 1/2 cup canola oil for 1/2 cup unsweetened applesauce to reduce fat content and add more fiber. The nutrition information is based on these substitutions, as divided into 24 muffins.
Use changes in dry ingredients (as noted next to them) if you want to change the texture.
Add raisins, dried cranberries, honey, nuts, or other dried fruit to taste. Be creative, be healthy!
*Bake up a double batch and freeze for time saving.
Serving Size: Yields 24 regular size muffins or 12 extra large, depending on if you want to use jumbo size muffin tins.
Number of Servings: 24
Recipe submitted by SparkPeople user AURURA.