1/2 cups wheat bran (or oat bran)

1 cup fat free vanilla yogurt (or plain)

1/3 cup applesauce

2 egg whites

4 tablespoons white splenda

4 tablespoons brown splenda

1 teaspoon vanilla extract

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup cranberries (raisins, etc.)

4 tablespoons ground flaxseed


Preheat oven to 375 degrees. Spray muffin tins, including the top of the pan, with cooking spray.

In a medium mmixing bowl, beat together the wheat bran, yogurt, applesauce, egg whites, splendas, and vanilla. Let stand 10 minutes.

In a separate mixing bowl, sift together the flour, baking soda, baking powder, and salt. Mix the wet bran mixture into this flour mixture just until everything is moist. Use as few strokes as possible (lumps are okay). Fold in cranberries and spoon batter into prepared muffin tins, each 2/3 full.

Bake for 18 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and sprinkle bran muffin tops with ground flaxseed. Serve warm! Makes 12 muffins.

Menu: LFHE 900 Lunch & Dinner, LFHE Calorie Adjustment 1000, 1200, and 1400