Flaxseed Morning Glory Muffins

Prep time: 15 Minutes
Start to Finish: 40 Minutes
12 Muffins

1 cup Fiber One® cereal
2/3 cup 8th Continent® vanilla soymilk
1-1/4 cups all-purpose flour
½ cup ground flaxseed or flaxseed meal
¾ cup chopped apple
½ cup packed brown sugar
½ cup finely shredded carrot
¼ cup flaked coconut
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
½ cup fat-free egg product or 2 eggs
1 tablespoon canola oil
1 teaspoon vanilla

Heat oven to 375F.  Line 12 regular-size muffin cups with paper baking cups.  Spray bottoms only of baking cups with cooking spray.  (Muffins will stick if baking cups are not sprayed).  In resealable food-storage plastic bag, place cereal; crush with rolling pin.

In large bowl, mix crushed cereal and soy-milk; let stand about 5 minutes or until cereal is softened.  Stir in all remaining ingredients.  Divide batter evenly among muffin cups.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.  Immediately remove muffins from pan to cooling rack.  Serve warm.

High Altitude (3500-6500 FT): Decrease baking powder to 2-1/2 teaspoons.

NUTRITION:
1 Muffin: Calories 170 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 28g (Dietary Fiber 4g); Protein 4g
% DAILY VALUE: Vitamin A 15%; Vitamin C 0%; Calcium 15%; Iron 15% EXCHANGES: 1 Starch, 1 Other Carbohydrate, ½ Fat
CARBOHYDRATE CHOICES: 2