Recipe - Low-Fat Blueberry Bran Muffins

1 cup Shredded bran cereal
Three fourths cup Lowfat buttermilk
1 One fourth cup Allpurpose flour
1 One half teaspoon Baking powder
1 One half teaspoon Baking soda
1 One fourth teaspoon Salt
One half teaspoon Ground cinnamon
One half teaspoon Allspice
One half cup Granulated sugar
2 Egg whites
Three fourths cup Natural sugarfree applesauc
1 Frozen blueberries; (12oz)

Recipe by: St. Louis PostDispatch 4/8/96 Spray 12 muffin tins with
nonstick cooking spray or line with paper baking cups. Set aside. In a
small bowl, combine bran cereal and buttermilk; allow to soak until cereal
is soft. In a large bowl, combine flour, baking powder, baking soda, salt,
cinnamon, allspice and sugar; whisk until mixed thoroughly. Stir together
egg whites and applesauce; mix well. Stir blueberries into flour mixture.
Add bran mixture and egg whites to flour, stirring to combine. Spoon batter
into prepared muffin tin, filling completely. (The muffins will lose volume
as the blueberries thaw during baking.) Bake in a preheated 375degree oven
25 to 30 minutes. Remove from pan and let cool on a rack.

Yield: 12 muffins.

By Charlotte Balcomb Lane KnightRidder/Tribune News Service.
Posted to MMRecipes Digest V4 #195 by "Gary Griffin"
wanderergriff@worldnet.att.net on Jul 28, 1997