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“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.”

Ingredients Nutrition


  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.

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