Fruity Flaxseed Muffins
Nutritional Info
- Servings Per Recipe: 52
- 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
View full nutritional breakdown of Fruity Flaxseed Muffins calories by ingredient
Introduction
Tasty, High in fiber, low fat flax and fruit muffins Tasty, High in fiber, low fat flax and fruit muffinsNumber of Servings: 52
Ingredients
-
1- 8 oz. can crushied pineapple in water or light juice
4 apples, cored, and chopped fine in food processor, with peels
1.5 cups ground flax seed meal
1/2 cup canola oil
4 eggs
1 tsp. vanilla
2 cups fat free sour cream
1/2 cup low fat milk (1%)
3/4 cup. firmly packed brown sugar
3/4 cup sugar substitute (Splenda)
1/2 cup raisins
1/2 cup dried cranberries
2 1/2 c. unbleached white flour
1 c. whole wheat flour
2 1/2 tsp bakng powder
2 1/2 tsp. baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
Directions
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.