Ingredients:
1 cup all-bran cereal ( shredded, not flakes)
1/4 cup Egg Beaters egg substitute
1 cup nonfat milk
2 tablespoons canola oil
1/2 cup unsweetened applesauce
1/4 cup light brown sugar
1 cup unbleached flour
1 teaspoon cinnamon
2 tablespoons flax seeds
3/4 cup Splenda granular
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cream of tartar
Directions:
Preheat oven to 375 F.
Coat a 12-count muffin tin with nonfat cooking spray.
In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.