Amie sent me this great recipe…It gets the Slim Camp stamp of approval.
Cranberry Flax Muffins
You need:
1 ½ cups bran flakes cereal (I’ve also used raisin bran)
¾ cup all purpose flour
¾ cup wheat flour (I use the wheat/white premixed. You can find it in the bakery aisle)
½ cup ground flaxseed (golden)
¼ cup packed brown sugar
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
Mix all of this together and set aside.
1 egg
2 egg whites (you could probably do those egg beaters also)
1 cup 1% buttermilk (I do soy milk. I haven’t tried almond milk but it would probably work too)
½ cup honey (I use agave nectar—it has a lower glycemic number and tastes just the same)
¼ cup canola oil (I use unsweetened apple sauce—1/2 cup. It does make them moist and you have to cook a little longer)
1 ½ cups dried cranberries
2 tbsp whole flax seeds
Whisk the wet ingredients together.
Stir in the dried ingredients until just moistened.
Stir in cranberries
Coat muffin cups with nonstick cooking spray or use paper liners. Fill 2/3 full. Sprinkle with whole flax seeds. Bake at 375 for 10-15 minutes (with the apple sauce I have to do 20-25 so watch your oven).
1 muffin equals 183 calories, 5 grams fat, 13 mg cholesterol, 174 mg sodium, 32 g carbs, 32 grams fiber, 4 grams protein. Dietary exchange: 2 starch, 1 fat. Not sure how this works out with the small modifications I made.
