Makes 12 muffins. A delicious source of fiber!
1 1/2 cups wheat bran (crushed fiber one cereal works too!)
1 cup buttermilk (or 1T lemon juice and 1 c regular milk – mix together and let sit for a bit before adding or 1c plain yogurt)
1/3 cup applesauce
1 egg (1/4 c. egg substitute works too)
2/3 cup brown sugar (5 TBSP white Splenda and 2 1/2 TBSP Brown Splenda works too!)
1 teaspoon vanilla extract
½ cup whole wheat flour
½ cup all-purpose regular flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
Preheat oven to 375 degrees F (190 degrees C). Spray cupcake tin with non-fat spray.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together applesauce, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Brush the tops of the muffins with honey on top of the muffins right when they came out of the oven. Cool and enjoy!
Try replacing the applesauce with pumpkin, cooked and pureed carrots, shredded zucchini, shredded carrots, squash, and banana