Ingredients

• 1 1/2 cups wheat bran
• 3/4 cup nonfat milk
• 6 tablespoons plain fat-free yogurt (or can use fat-free blueberry or vanilla flavored yogurt)
• 1/2 cup unsweetened applesauce
• 1 large egg
• 3/4 cup brown sugar (if you prefer a sweeter muffin use 3/4 cup if not you may reduce slightly)
• 1 1/2 teaspoons vanilla
• 1 cup whole wheat flour
• 1 teaspoon baking powder (not scant, use a good teaspoon of baking powder)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2-1 teaspoon cinnamon (optional I like to add it in)

Instructions

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).