PUMPKIN & FLAX SEED MUFFINS

Pumpkin & Flax Seed Muffins image

Provided by rachel.waugh

Time 36m

Yield 24 Muffins, 24 serving(s)

Number Of Ingredients 12

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1 1/2 cups whole wheat flour
1/2 cup ground flax seeds
1 cup oat bran
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup Splenda sugar substitute
1 (15 ounce) can pumpkin
2 tablespoons oil
1 1/2 cups milk (1%)

Steps:

Preheat Oven to 400 degrees F.
Mix All dry ingredients and set aside.
Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
Fill muffin pan with mix, will be pretty full.
Bake at 400 for 15-20 minutes.
Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
Doubles easily (if you have a BIG bowl).

Nutrition Facts : Calories 84.6, Fat 3.9, SaturatedFat 0.9, Cholesterol 37.4, Sodium 252.6, Carbohydrate 10.8, Fiber 2.3, Sugar 0.4, Protein 3.9