Lighter Bran Muffins

• 1 egg
• 2 egg whites
• 34 cup non-fat soymilk
• 2 tablespoons canola oil
• 6 tablespoons unsweetened applesauce
• 14 cup molasses
• 14 cup brown sugar
• 12 (1 g) packets Splenda sugar substitute (1/2 cup equivalent)
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 12 cups wheat bran
• 1 12 cups all-purpose flour
• 2 12 teaspoons baking powder
• 34 teaspoon salt
• 34 teaspoon baking soda
• 1 cup blueberries (or other berries, fresh or frozen)

1. Preheat oven to 375F; prepare muffin pans by spraying tin with fat-free non-stick spray (do not use paper liners as the muffins won't rise as much).
2. In a large bowl, beat eggs; beat in milk, oil, applesauce, molasses, sugar, Splenda cinnamon and vanilla.
3. Stir in bran; let stand for 5 minutes.
4. In a small mixing bowl, combine flour, baking powder, salt and baking soda; stir in berries.
5. Add to egg mixture, folding with a spatula just until combined; do not overmix.
6. Spoon into paper-lined muffin cups, filling right to the top.
7. Bake in preheated oven for approximately 22 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
8. Remove muffins from pan and cool on rack.

egg, egg whites, nonfat soymilk, canola oil, unsweetened applesauce, molasses, brown sugar, sugar substitute, cinnamon, vanilla, cups wheat bran, flour, baking powder, salt, baking soda, blueberries

Taken from www.food.com/recipe/lighter-bran-muffins-120240 (may not work)