Low-Fat Blueberry Bran Muffins

Directions

Preheat oven to 375℉ (190℃) F (190 degrees C).

Coat 12 muffin cups with cooking spray or paper muffins.

Combine wheat bran and milk, mix well and let stand for 10 minutes.

In a large bowl, add applesauce, egg, brown sugar, and vanilla and mix well.

Stir in bran mixture.

Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.

Stir into bran mixture until just blended, don’t over mix.

Gently fold in blueberries.

Scoop into muffin cups evenly.

Bake for 15 to 20 minutes, or until tops spring back when lightly tapped.

Cool on a wire rack.

Keep in an air-tight container for up to 1 week, or freeze up to 1 month.