Flax Seed-Bran Muffins

• 1 cup all-bran cereal (shredded, not flakes)
• 1/4 cup Egg Beaters egg substitute
• 1 cup nonfat milk
• 2 tablespoons canola oil
• 1/2 cup unsweetened applesauce
• 1/4 cup light brown sugar
• 1 cup unbleached flour
• 1 teaspoon cinnamon
• 2 tablespoons flax seeds
• 3/4 cup Splenda granular
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon cream of tartar

1. Preheat oven to 375u0b0F.
2. Coat a 12-count muffin tin with nonfat cooking spray.
3. In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
4. In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
5. Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.

allbran cereal, egg beaters, nonfat milk, canola oil, unsweetened applesauce, light brown sugar, flour, cinnamon, flax seeds, splenda granular, baking powder, baking soda, cream of tartar

Taken from www.food.com/recipe/flax-seed-bran-muffins-179411 (may not work)