Wild Blueberry Bran Muffins

Ingredients

 * • 11 oz. (3 cups) bran cereal
 * • 2 1/2 cups low-fat buttermilk
 * • 12 oz. (1 1/2 cups) non-fat plain yogurt
 * • 12 oz. (3 cups) all-purpose flour
 * • 2 1/2 Tbsp. baking powder
 * • 1 tsp. baking soda
 * • 1/2 tsp. salt
 * • 3 oz. (3/4 cup) wheat germ
 * • 6 oz. (3/4 cup) egg substitute
 * • 3/4 cup unsulfured molasses
 * • 3/4 cup maple syrup
 * • 4 oz. (1/2 cup) brown sugar
 * • 1/3 cup canola oil
 * • 18 oz. (3 cups) Wild blueberries

Directions
In large bowl combine bran, buttermilk and yogurt; let stand 15 minutes. Reserve. In separate bowl combine flour, baking powder, baking soda and salt. Stir in wheat germ; reserve. In another bowl blend egg substitute, molasses, syrup, Sugar and oil; stir into bran mixture and mix well. Add to flour-wheat germ mixture and mix just to moisten. Fold in Wild blueberries. Scoop (#20) 1/4-cup batter into each greased 1/3-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. Serve warm.

Yield: Approximately 36 muffins; Calories per muffin: 143; Calories from fat: 31