This recipe, when compared to a full fat, full sugar version, has a 33% reduction in calories, a 35% reduction in fat, a 25% reduction in total carbohydrate and a 66% reduction in sugars.

Low-Fat Bran Muffins

1/4 cup unsweetened applesauce
1 large egg
1 1/2 cups low-fat buttermilk
3 tablespoons canola oil
2 teaspoons vanilla extract
1/8 teaspoon salt
1/4 cup nonfat dry milk
3/4 cup SPLENDA® Granular
1 cup wheat bran (also known as millers bran)
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons flax seeds
2 tablespoons dried currants (or raisins)

1. Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
2. Mix applesauce, egg, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA® Granular together in a large mixing bowl using a wire whisk. Stir until well blended. Add remaining wheat bran, flour, baking soda, and cinnamon. Stir well. Add remaining ingredients and stir until well mixed.
3. Fill muffin cups with batter. Sprinkle tops with some bran flakes as a garnish, if desired.
4. Bake in preheated 350°F oven 20 to 25 minutes. Muffins will spring back slightly to the touch when done. These muffins are best served warm.

Makes 12 muffins.

Note: Try adding 1/4 cup sunflower seeds, or 1 cup blueberries or 1 cup raspberries, or 1 tablespoons grated orange zest to the batter for flavor variety.

Nutrients Per Serving:
Serving size: 1 muffin
Total Calories 140, Calories from Fat 45, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 25 mg,
Sodium 230 mg, Total Carbohydrate 21 g, Dietary Fiber 3 g, Sugars 4 g, Protein 5 g.

Exchanges Per Serving: 1 1/2 starch, 1 fat.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.