A different recipe for flax muffins. Try them both and see which you prefer.
1 cup whole wheat flour 1 teaspoon salt
3/4 cup ground flax 1 beaten egg
1/2 cup Splenda 3/4 cup milk
2 1/2 teaspoons baking powder 1/3 cup cooking oil
Stir together flour, Splenda, baking powder, and salt. Make a well in center. Combine eggs, milk, and oil. Add all at once to dry ingredients, stirring just until moistened. Fill greased or paper bake cup-lined muffin pans 2/3 full. Bake at 375 degrees for 18 to 20 minutes. Makes 12 muffins. (If it seems dry, add a small amount of unsweetened applesauce.)
Nutritional facts per muffin:
Saturated fat: 1.1
(most of the fat is from canola oil (2/3) and from the flax (1/3) )
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