Lighter Bran Muffins

Name: Lighter Bran Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12 serving(s)
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)

Submitted by michellehauser

"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."

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Ready In:: 32mins
Ingredients:: 16
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

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).
In a large bowl, beat eggs; beat in milk, oil, applesauce, molasses, sugar, Splenda cinnamon and vanilla.
Stir in bran; let stand for 5 minutes.
In a small mixing bowl, combine flour, baking powder, salt and baking soda; stir in berries.
Add to egg mixture, folding with a spatula just until combined; do not overmix.
Spoon into paper-lined muffin cups, filling right to the top.
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.
Remove muffins from pan and cool on rack.