Low-fat blueberry bran muffins

----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Low-Fat Blueberry Bran Muffins
  Categories: breads
       Yield: 12 servings
 
       1 c  shredded bran cereal
     3/4 c  low-fat buttermilk
   1 1/4 c  all-purpose flour
   1 1/2 ts baking powder
   1 1/2 ts baking soda
   1 1/4 ts salt
     1/2 ts ground cinnamon
     1/2 ts allspice
     1/2 c  granulated sugar
       2    egg whites
     3/4 c  natural sugar-free applesauc
       1    frozen blueberries; (12-oz)
 
   Recipe by: St. Louis Post-Dispatch 4/8/96 Spray 12 muffin tins with        
   nonstick cooking spray or line with paper baking cups. Set aside. In a     
   small bowl, combine bran cereal and buttermilk; allow to soak until        
   cereal is soft. In a large bowl, combine flour, baking powder, baking      
   soda, salt, cinnamon, allspice and sugar; whisk until mixed                
   thoroughly. Stir together egg whites and applesauce; mix well. Stir        
   blueberries into flour mixture. Add bran mixture and egg whites to         
   flour, stirring to combine. Spoon batter into prepared muffin tin,         
   filling completely. (The muffins will lose volume as the blueberries       
   thaw during baking.) Bake in a preheated 375-degree oven 25 to 30          
   minutes. Remove from pan and let cool on a rack.                           
                                                                              
   Yield: 12 muffins.                                                         
                                                                              
   By Charlotte Balcomb Lane Knight-Ridder/Tribune News Service.              
                                                                              
 
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