Lighter Bran Muffins

These bran muffins use wheat bran, not cereal, are much less dense, and more moist than any that I've had in the past - not to mention reduced in fat, calories, and sugar.

• Ready In: 32 mins
• Serves: 12

Ingredients

• 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)

Directions

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.