this is supposedly a 'healthier' version of the cranberry blueberry bran muffins, designed with Tim Hortons' originals in mind. Calls for egg whites. Can subtitute with 1 egg replacer.
|½||c wholewheat flour|
|¾||c all-purpose flour|
|½||c brown sugar|
|1||tbsp baking powder|
|½||tsp baking soda|
|2||c All-Bran Extra Fiber (or just regular All Bran)|
|1¼||c cranberry juice|
|⅓||c unsweetened applesauce|
|⅓||c fresh or frozen blueberries|
|¼||c fresh or frozen cranberries|
Preheat oven to 400F. Prepare 12 regular-sized muffin cups. Stir together flours, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In a large mixing bowl, combine All Bran and cranberry juice. Let stand 5 minutes. Add egg substitute and applesauce, beat well. Add flour mixture and stir until just combined. Add berries and fold in. Bake 20 minutes, or until tops spring back when touched.