Flaxseed Morning Glory Muffins

TamTastic

Flaxseed Morning Glory Muffins

Prep Time:15 min
Start to Finish:40 min
Makes:12 muffins

1 cup Fiber One® cereal
2/3 cup 8th Continent® vanilla soymilk
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon canola or vegetable oil
1 teaspoon vanilla


1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, mix cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.
High Altitude (3500-6500 ft): Decrease baking powder to 2 1/2 teaspoons.


NUTRITION INFO:
1 Serving: Calories 170 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 28g (Dietary Fiber 4g, Sugars 11g); Protein 4g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2

TamTastic

Flaxseed Morning Glory Muffins

Prep Time:15 min
Start to Finish:40 min
Makes:12 muffins

1 cup Fiber One® cereal
2/3 cup 8th Continent® vanilla soymilk
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon canola or vegetable oil
1 teaspoon vanilla


1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, mix cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.
High Altitude (3500-6500 ft): Decrease baking powder to 2 1/2 teaspoons.


NUTRITION INFO:
1 Serving: Calories 170 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 28g (Dietary Fiber 4g, Sugars 11g); Protein 4g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2