Categories: muffins, not tried

Ingredients

• 3 cups bran cereal
• 2 1/2 cups lowfat buttermilk
• 1 1/2 cups nonfat plain yogurt
• 3 cups all-purpose flour
• 2 1/2 tablespoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup wheat germ
• 3/4 cup (6 ounces) egg substitute
• 3/4 cup unsulfured molasses
• 3/4 cup maple syrup
• 1/2 cup brown sugar
• 1/3 cup canola oil
• 3 cups blueberries

Directions

1. In large bowl, combine bran, buttermilk and yogurt; let stand 15 minutes. Reserve.

2. In separate bowl combine flour, baking powder, baking soda and salt. Stir in wheat germ; reserve.

3. 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 blueberries. Scoop 1/4 cup batter into each greased 1/3-cup muffin tin and bake in 400°F conventional oven or 375°F convection oven for 20 to 25 minutes, or until firm to the touch. Serve warm. Yields approximately 36 muffins.

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