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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These are low-fat and low-sugar, which is good for us diabetics. I use a little real sugar with the Splenda, because the texture turns out better, and my blood-sugar levels are under control, but some diabetics may want to use a cup of Splenda and no brown sugar. (or use Splenda Brown Sugar Blend-I have never used it so don't know the proportions) Ingredients:
1 cup all-bran cereal (shredded, not flakes) |
1/4 cup egg beaters egg substitute |
1 cup nonfat milk |
2 tablespoons canola oil |
1/2 cup unsweetened applesauce |
1/4 cup light brown sugar |
1 cup unbleached flour |
1 teaspoon cinnamon |
2 tablespoons flax seeds |
3/4 cup splenda granular |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon cream of tartar |
Directions:
1. Preheat oven to 375°F.
2. Coat a 12-count muffin tin with nonfat cooking spray.
3. In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
4. In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
5. Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.
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