Buttermilk Bran Muffins

ingredients

• Nonstick canola oil spray
• 1 cup unprocessed (miller's) wheat bran
• 2/3 cup unbleached all-purpose flour
• 2/3 cup whole wheat flour
• 1 1/4 teaspoons baking soda
• 1 dash salt
• 1 1/4 cups low-fat buttermilk
  1 1/4 cups yogurt
  1 1/4 cups sour cream
  1 1/4 cups water & 1/3 cup buttermilk powder
  1 1/4 cups milk & 2 1/4 teaspoons cream of tartar
  1 1/4 cups milk & 1 1/4 teaspoons vinegar/lemon juice
• 1/2 cup raw sugar crystals or granulated sugar
• 1/4 cup unsweetened applesauce
• 1 large egg
• 4 1/2 teaspoons canola oil
• 1 teaspoon vanilla extract

directions

Position a rack in the center of the oven and preheat to 350 degrees.

Lightly spray 12x2 1/4 each 1.5 inch nonstick muffin cups with oil. In a medium bowl, combine the bran, flours, baking soda, and salt until well combined. Set aside.

In another medium bowl, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about 2 minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.

Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.