Wild Blueberry Bran Muffins

Description

 * Yield: Approximately 36 muffins

Ingredients

 * 11 oz (3 cups) bran cereal
 * 2½ cups low-fat buttermilk
 * 12 oz (1½ cups) non-fat plain yogurt
 * 12 oz (3 cups) all-purpose flour
 * 2½ tbsp baking powder
 * 1 tsp baking soda
 * ½ tsp salt
 * 3 oz (¾ cup) wheat germ
 * 6 oz (¾ cup) egg substitute
 * ¾ cup unsulfured molasses
 * ¾ cup maple syrup
 * 4 oz (½ cup) brown sugar
 * ⅓ cup canola oil
 * 18 oz (3 cups) wild blueberries

Directions

 * 1) In large bowl combine bran, buttermilk and yogurt; let stand 15 minutes.
 * 2) Reserve.
 * 3) In separate bowl combine flour, baking powder, baking soda and salt.
 * 4) Stir in wheat germ; reserve.
 * 5) In another bowl blend egg substitute, molasses, syrup, sugar and oil; stir into bran mixture and mix well.
 * 6) Add to flour-wheat germ mixture and mix just to moisten.
 * 7) Fold in wild blueberries.
 * 8) Scoop (#20) ¼-cup batter into each greased ⅓-cup muffin tin (36 total) and bake in 400°F conventional oven or 375°F convection oven 20 – 25 minutes or until firm to the touch.
 * 9) Serve warm.

Nutritional information
Per muffin:
 * Calories : 143 | Calories from fat: 31