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Categories:
flour bran flax seed meal Splenda sugar substitute sugar baking powder baking soda salt low-fat buttermilk unsweetened applesauce egg lemon lemon extract fresh blueberries
Viewed: 46 - Published at: 8 years agoIngredients
- 1 cup all-purpose flour
- 1/2 cup oat bran
- 1/2 cup flax seed meal
- 1/3 cup Splenda sugar substitute
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 1/2 cup unsweetened applesauce
- 1 egg, lightly beaten
- 1 lemon, zest of, finely grated
- 1/2 teaspoon lemon extract
- 1 1/2 cups fresh blueberries
Method
- Preheat oven to 400°F.
- Spray a 12 cup, non-stick muffin tin with cooking spray.
- In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
- Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the muffin cups.
- Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
- Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.
