Applesauce Bran Muffins-- moist and yummy!

I am constantly on the lookout for muffin recipes that use healthy ingredients that look like they won't be too heavy and don't use refined sugar. The Applesauce Bran Muffin I originally found on the American Heart Association website fit the basic requirements. The healthy ingredients include bran flakes, oatmeal and egg substitute. The only sugar, besides the unsweetened applesauce is 1/3 cup of brown sugar. As you can see by the photo the recipe makes a handsome muffin. Better, they are also tasty and moist. And for 129 calories per muffin you can't beat the flavor for the calories! I served the muffins with the Sesame Shrimp Salad for a total of 368 calories for the meal. This is a great menu for either lunch or a lighter dinner. Everyone loved the muffins and the meal. A good solution for a summertime meal. A big hit and a definite repeat.

Ingredients

• Cooking spray
• 1 ½  cups bran flakes cereal
• 1 cup fat-free milk
• ½  cup uncooked quick-cooking oatmeal and 2 tablespoons uncooked quick-cooking oatmeal, divided use
• ½  cup unsweetened applesauce
• ¼  cup egg substitute
• 1 tablespoon olive oil
• 1 ¼  cups all-purpose flour
• ⅓  cup firmly packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ¼  teaspoon baking soda

Directions

1. Preheat the oven to 375°F. Lightly spray a 12-cup muffin pan with cooking spray.
2. In a medium bowl, stir together the bran flakes, milk, 1/2 cup oatmeal, applesauce, egg substitute, and oil. Let the mixture stand for 5 minutes, or until the bran flakes and oatmeal are softened.
3. Meanwhile, in a small bowl, stir together the flour, brown sugar, baking powder, pumpkin pie spice, and baking soda. Stir into the bran flakes mixture until just blended (no flour remains visible). Don’t overmix; the batter will be slightly lumpy. Spoon into the muffin cups. Sprinkle with the remaining 2 tablespoons oatmeal.
4. Bake for 18 to 20 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the muffin pan to a cooling rack and let the muffins cool in the pan for 5 minutes. Turn the muffins onto the rack and let cool completely, 20 to 30 minutes or serve promptly with a meal. You can store leftover muffins in an airtight container in the refrigerator for up to one week or in the freezer for up to four months.


Tip for filling muffin pan cups: A spring-loaded cookie scoop works well for filling the muffin pan cups. Lightly spray the scoop with cooking spray first, and the batter will slide right out.

Nutritional Information:
Serves 12. Serving size: 1 muffin. Calories: 129.  Sodium 149mg; Protein 4g; Carbohydrate 25g; Sugars 1.3g.