Healthy, whole-wheat muffins made with whole and ground flax seed and dried cranberries with hint of cinnamon.
Provided by DLynne
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 52m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine crushed bran flakes, whole wheat flour, sucralose, ground flax seed, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Make a well in the middle of the mixture.
- Whisk egg whites together lightly in a bowl until foamy. Mix in buttermilk, honey, and applesauce. Pour mixture into the well and blend batter until just moistened. Fold in cranberries.
- Fill muffin cups 3/4 full with batter; sprinkle tops with whole flax seeds.
- Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 36.6 g, Cholesterol 0.8 mg, Fat 4.1 g, Fiber 5.2 g, Protein 5.4 g, SaturatedFat 0.5 g, Sodium 247.5 mg, Sugar 17.4 g
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