These grab-and go bran muffins use applesauce for moisture and to help reduce added sugar content.
In a medium bowl stir together whole bran cereal and oat bran. Stir in the boiling water. Stir in buttermilk, egg whites, applesauce and oil.
In a large bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda and salt. Add cereal mixture all at once to flour mixture, stirring just until moistened. Place plastic wrap over the surface of the batter. Cover tightly; refrigerate up to 3 days (or bake immediately).
To bake, preheat oven to 400 degrees F. Coat as many 2 1/2-inch muffin cups with cooking spray as needed to bake desired number of muffins. Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake about 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Remove from muffin cups; serve warm.
Tip: We do not recommend using sugar substitute in this recipe.
1 fat, 1 other carbohydrate, 1 starch