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.
Adapted from recipes.sparkpeople.com
½ c wholewheat flour
¾ c all-purpose flour
½ c brown sugar
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
2 c All-Bran Extra Fiber (or just regular All Bran)
1¼ c cranberry juice
2 egg whites
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.