Prep time: 30 minutes
Cook time: 45 minutes
Makes 18 to 24 muffins
Nancy Cranston of Sacramento was looking for a high- fiber, low-calorie muffin similar to the ones sold at Trader Joe's.
Connie Lane of Penn Valley shares this recipe and says these muffins are healthy and delicious; her grandkids love them.
INGREDIENTS
1 cup flax seed
1 cup oat bran
1 cup wheat bran
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup dried cranberries (craisins)
1 cup raisins, dark or light
1 cup chopped dates, optional
1 cup chopped walnuts, optional
1 cup applesauce
1 cup brown sugar, packed
1 tablespoon cider vinegar
1 cup low fat milk
1 tablespoon vegetable oil
2 whole seedless oranges, quartered
2 eggs
INSTRUCTIONS
Grind the flax seed in a grinder or food processor. Add to a large bowl with oat bran, wheat bran, whole wheat flour, baking powder, baking soda and salt. Add cranberries and raisins. Add chopped dates and walnuts at this time, if desired. Set aside.
Combine remaining ingredients in a blender (leave skin on oranges). Blend on high until mix is smooth then add to bowl of dry ingredients. Stir until dry ingredients are just moist. Be careful not to over-mix.
Pour batter into 18 to 24 muffin tin cups sprayed with nonstick cooking spray filling to the top of each cup.
Bake for about 30 to 45 minutes or until a toothpick inserted in center comes out clean. Cool in tins for 5 minutes, then turn out onto racks to cool.
Per muffin based on 18 muffins: 215 cal.; 6 g pro.; 42 g carb.; 5 g fat (1 sat., 1 monounsat., 3 polyunsat.); 25 mg chol.; 199 mg sod.; 7 g fiber; 27 g sugar; 20 percent calories from fat.
