BRAN MUFFINS {mom westrick}

By grinder

Add nuts and raisins or dates as desired

NOTES:
1. I use no sugar added apple sauce for ½ of the oil
2. I use egg substitute in place of eggs

Ingredients

• 1 cup boiling water
• 1 cup all-bran {62g}
• 2 oz. canola oil
• 2 oz. sugar-free applesauce
• 1.5 cups splenda
• 2 eggs or 1/2 c. eggbeaters {122g}
• 2 cups buttermilk {485g}
• 2.5 cups whole wheat pastry flour {8.5oz}
• 2.5 teaspoons baking soda
• 3/4 teaspoon salt
• 2 cups bran buds {180g}

Preparation

Step 1

Preheat oven to 400°F.

Pour boiling water over 1 cup all bran, let stand.

Cream oil, splenda and eggs. Add buttermilk and softened bran.

Sift flour, soda and salt together and add all at once with the bran buds. Fold in only until all is moistened.

Bake in greased muffin cups 18-20 minutes or until golden brown. Keeps in refrigerator for 4-6 weeks. DO NOT MIX DOWN EACH TIME !