Ingredients Jump to Instructions ↓

  1. 1 1/2 cups wheat bran

  2. 3/4 cup nonfat milk

  3. 6 tablespoons plain fat-free yogurt (or can use fat-free blueberry or vanilla flavored yogurt)

  4. 1/2 cup unsweetened applesauce

  5. 1 large egg

  6. 3/4 cup brown sugar (if you prefer a sweeter muffin use 3/4 cup if not you may reduce slightly)

  7. 1 1/2 teaspoons vanilla

  8. 1 cup whole wheat flour

  9. 1 teaspoon baking powder (not scant, use a good teaspoon of baking powder)

  10. 1 teaspoon baking soda

  11. 1/2 teaspoon salt

  12. 1/2-1 teaspoon cinnamon (optional I like to add it in)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Set oven rack to second-lowest position.

  3. Generously coat 10 regular-size muffin tins with cooking spray or line with paper liners.

  4. In a small bowl mix the wheat bran with milk and yogurt; allow to stand for 12-15 minutes, stirring a few times.

  5. In a large bowl whisk the applesauce with egg, brown sugar and vanilla; mix in the bran mixture until thoroughly combined.

  6. In a small bowl combine the flour with baking soda, baking powder, salt and cinnamon (then if using mix in the blueberries) add the bran mixture to the dry mixture; using a small spatula fold gently just until combined (fold gently).

  7. Scoop into muffin tins filling almost full.

  8. Bake for 20-22 minutes or until muffins test done (these won't take long to bake so watch closely).


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