Wild Blueberry Bran Muffins

Description

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