Cranberry Bran and Flaxseed Muffins
55 minutes
Try this easy recipe for hearty, healthier bran muffins textured with flaxseeds, dried cranberries and applesauce with a hint of cinnamon.
DLynne
1 person made this
Ingredients
Serves: 12
- 1 1/2 cups (45g) bran flakes cereal, slightly crushed
- 1 cup (160g) wholemeal plain flour
- 1 cup (25g) granular sucralose sweetener (such as Splenda(R))
- 1/2 cup (80g) ground flaxseed
- 1/2 cup (75g) plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon bi carb soda
- 1/4 teaspoon salt
- 3 egg whites
- 1 cup (250ml) buttermilk
- 1/4 cup (60ml) honey
- 1/4 cup (60ml) unsweetened applesauce
- 185g dried cranberries
- 2 tablespoons whole flaxseeds
Directions
Preparation:20min ›
Cook:15min ›
Extra time:20min cooling ›
Ready in:55min
- Preheat oven to 190 degrees C. Grease a 12-cup standard muffin tin or line cups with paper cases.
- Combine crushed bran flakes, wholemeal flour, sucralose, ground flaxseed, plain flour, baking powder, ground cinnamon, bi carb 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 flaxseeds.
- 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.
