Lighter Bran Muffins

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 12
• 1 egg
• 2 egg whites
• 3/4 cup non-fat soymilk
• 2 tablespoons canola oil
• 6 tablespoons unsweetened applesauce
• 1/4 cup molasses
• 1/4 cup brown sugar
• 12 (1 g) packets splenda sugar substitute (1/2 cup equivalent)
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 1/2 cups wheat bran
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup blueberries (or other berries, fresh or frozen)

Recipe

• 1 preheat oven to 375f; prepare muffin pans by spraying tin with fat-free non-stick spray (do not use paper liners as the muffins won't rise as much).
• 2 in a large bowl, beat eggs; beat in milk, oil, applesauce, molasses, sugar, splenda cinnamon and vanilla.
• 3 stir in bran; let stand for 5 minutes.
• 4 in a small mixing bowl, combine flour, baking powder, salt and baking soda; stir in berries.
• 5 add to egg mixture, folding with a spatula just until combined; do not overmix.
• 6 spoon into paper-lined muffin cups, filling right to the top.
• 7 bake in preheated oven for approximately 22 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
• 8 remove muffins from pan and cool on rack.