1/4 cup egg substitute (or 1 egg)
1 1/2 cups low-fat buttermilk
3 tbsp canola or olive oil
2 tsp vanilla extract
dash of salt
1/4 cup instant low-fat milk powder
3/4 cup Splenda (or Stevia) Granulated
1 cup wheat bran, divided
1 1/2 cup white whole-wheat flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
2 tbsp flaxseeds
2 tbsp raisins, optional
Preheat oven to 350 degrees.
Line 12 muffin cups with paper baking liners.
In a large mixing bowl blend the applesauce, egg substitute, buttermilk, oil, vanilla, salt, milk, and Splenda together using a wire whisk.
Reserve 2 tablespoons of the wheat bran and set aside. Add remaining wheat bran, flours, baking soda, and cinnamon to the applesauce mixture; stir well to blend. Mix in the flaxseeds and raisins, if using.
Fill each of the muffin cups 2/3s full of batter. Sprinkle the reserved wheat bran over the tops of the muffin batter.
Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.
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