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Cranberry Bran Flax Seed Muffins

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"Healthy, whole-wheat muffins made with whole and ground flax seed and dried cranberries with hint of cinnamon."
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52 m servings 190 cals
Original recipe yields 12 servings (12 muffins)

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 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.
  3. 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.
  4. Fill muffin cups 3/4 full with batter; sprinkle tops with whole flax seeds.
  5. 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

Per Serving: 190 calories; 4.1 g fat; 36.6 g carbohydrates; 5.4 g protein; < 1 mg cholesterol; 248 mg sodium. Full nutrition

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