Flax Seed Bran Muffins Recipes

Steps:

• Preheat oven to 375°F.
• Coat a 12-count muffin tin with nonfat cooking spray.
• In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
• In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
• 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.

Steps:

• Preheat oven 375*.
• Spray muffin tins with Pam.
• In bowl stir together All Bran and milk; let soak 5 minutes.
• Meanwhile combine flour,flax seed,brown sugar blend,baking soda, baking powder, salt,raisins and cinnamon.
• Add Egg Beater, canola oil and vanilla to the All Bran.
• Gently stir in dry flour mixture with the wet ingredients.
• Add cranberries.
• Spoon batter into muffin tips.
• Sprinkle each muffin with Splenda.
• Top with almonds.
• Bake for 30 minutes.
• Tip: I use an ice cream scoop to make my muffins; makes it so much neater.

Steps:

• Preheat oven to 375°F.
• Line muffin pan with paper liners (12) or coat the muffin tins lightly with cooking spray.
• In a large bowl, combine dry ingredients and set aside.
• Beat the applesauce, eggs, oil, brown sugar, vanilla and orange peel with a fork until well mixed. Note: the liquid ingredients will all fit in a 2c measuring cup with enough room to mix them together.
• Pour into dry ingredients and mix by hand being careful not to over mix.
• Fold in nuts and dried fruit.
• Spoon batter into muffin cups and if desired, sprinkle with a bit of oatmeal flakes.
• Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 5 minutes before placing on a cooling rack.
• Freezes well if placed in a zip lock bag. Just microwave 15-30 seconds to reheat.

Steps:

• Preheat oven to 350°F.
• Mix together flour, flaxseed meal, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl.
• In seperate bowl mix carrots, apples, raisins, nuts and honey.
• Combine skim milk, beaten eggs and vanilla.
• Pour liquid ingredients into dry ingredients.
• Stir until ingredients are moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full.
• Bake for 14-20 minutes.

Steps:

• Preheat oven to 350°F.
• Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in carrots, apples, raisins and nuts.
• Combine milk, beaten eggs and vanilla.
• Pour liquid ingredients into dry ingredients.
• Stir until ingredients are moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full.
• Bake for 15-20 minutes.

Steps:

• Preheat oven to 350°F.
• Grind flax seeds.
• Mix first 6 ingredients together.
• Add milk and egg.
• Spray muffin pan with cooking spray or use liners.
• Fill until 3/4 full.
• Bake at 350 F for 25-30 minutes.

Steps:

• Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.
• Sift together the flours, baking powder, baking soda and salt.
• In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.
• Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup 3/4 full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.