These muffins are made with oat bran, for lots of fiber and have much less sugar or fat than other muffins. They still turn out big and puffy and have the added textural kick of dried cranberries and a tiny sprinkle of sugar in the raw on top.
1.5 cups oat bran
1 cup milk of choice
2 egg whites
2/3 cup brown sugar
1/2 tsp pure vanilla extract
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup dried cranberries
1 tbsp (or packet) raw sugar
1. Preheat oven to 375. Grease muffin cups, or line with paper muffin liners.
2. Mix together bran and milk - let stand for 10 minutes.
3. In a separate bowl, beat together applesauce, egg whites, sugar and vanilla, and add to milk/bran mixture.
4. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into bran mixture, until just blended (there will be bumps - this is okay!). Fold in cranberries, and spoon batter into prepared muffin tins. Sprinkle raw sugar on the top of each muffin.
5, Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in tins for 10 minutes before moving to cooling rack.
Take a peek at what goodies the other (much more talented) members of the Recipe Redux have made this month!