There are not many people I know that enjoy the taste of bran, and although I’m not really sure why, ever since I was a little girl I have loved the taste of bran muffins! They are one of my favorite baked good breakfast options (besides waffles and bagels, of course). I got the original recipe from the box cutout my mom has in her recipe collection from when I was younger. Today I use Splenda, egg whites and applesauce for a lighter, moist muffin. I also modified the ingredient amounts to fit a jumbo muffin pan. Enjoy!
1 ¾ Cups + 2 TBSP Kellogg’s All Bran Original
1 ½ Cups Buttermilk
1 ½ Cups Whole Wheat Pastry Flour
¾ Cup Splenda
3 ¾ Tsp Baking Powder
¾ Tsp Baking Soda
¾ Tsp Salt
3 Large Egg Whites
½ Cup + 2 TBSP Unsweetened Applesauce
Preheat oven to 400 degrees.
In a medium bowl combine buttermilk and bran. Let sit for 5 minutes or until moistened.
Whisk egg whites and applesauce into moistened bran mixture.
Add flour, Splenda. baking powder, baking soda and salt. Mix just until combined.
Lightly spray jumbo muffin tin with cooking spray. Divide mixture evenly into 6 jumbo muffin cups and bake about 22 minutes or until cooked through.
Yields 6 Servings
Weight Watchers: 1 muffin = 7 points plus