Low fat Blueberry Bran Muffins

Here is a recipe that I recently found that Mike loves. The source is allrecipes.com

1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup whole wheat flour (originally 1/2 cup all-purpose flour and 1/2 cup whole wheat flour)
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
*1/4 cup ground flaxseed (my addition)
*1/3 cup white chocolate chips (my addition)
*1/2 cup nuts (my addition)

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.

2. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.

3. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Suggestions from other reviewers were:
-Beat egg whites to give muffin extra fluffiness if using all wheat flour.
-Mashed banana can be used instead of applesauce.
-Add 1 teaspoon cinnamon.
-Add 2 teaspoons wheat gluten and cut the baking powder and baking soda to 1 teaspoon to keep fluffiness if using all wheat flour.
-Add grated carrot or zuchinni for more fiber.

My comments are they are a great breakfast on the go or snack. They freeze well so you can make a batch and freeze half.