Ingredients
2 c. All-bran cereal (see note)
1 c. plain low-fat yogurt
2/3 c. unsweetened applesauce
1/2 c. milk
2 eggs
1/3 c. packed brown sugar
2 Tbls. molasses
1 Tbls. canola oil
1 t. vanilla
1-1/2 c. all-purpose unbleached white flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
1-1/2 t. cinnamon
1/2 - 3/4 c. Dole Raisins, optional
Instructions
Combine the bran, yogurt, applesauce and milk; let stand for 5 minutes.
Add eggs, brown sugar, molasses, oil and vanilla; mix well. Fold in dry ingredients just until moistened.
Spoon into greased or paper lined muffin cups until 2/3 full.
Bake at 375 degrees for 15-20 minutes. Cool for 5 minutes before removing from pans to wire racks.
NOTE: Makes 1-1/2 dozen.
I always freeze the leftover cereal package in a ziplock bag, tucked into the box, to keep fresh. When I want to make the muffins again, I have the bran cereal on hand. Keeps for several months.