Raisin Bran Muffins

As I mentioned in my previous post, I'm getting more confident when it comes to modifying recipes--either to better suit my tastes, cater to what I have on hand, or aim for a healthier but still tasty version. This past week I took a recipe for bran muffins that I found on allrecipes.com and made all kinds of modifications to it out of a desire for a healthier muffin, and to deal with the fact that Jewel was out of regular bran flakes cereal. The result: Raisin Bran Muffins that I didn't have to feel guilty about eating for breakfast every day this week. :) Here's the recipe if you'd like to try them for yourself!

Suz's Raisin Bran Muffins

INGREDIENTS:
1 C all-purpose flour
1 C whole wheat flour
1 T baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 C skim milk
1/2 C molasses
1/2 C honey
1/2 C egg substitute (eq. of 2 eggs)
1/4 C no-sugar added applesauce
4 C raisin bran cereal

DIRECTIONS: 

1. Preheat oven to 375 degrees F. Lightly grease muffin pans or line with paper baking cups. 
2. In a medium bowl, sift together flour, baking soda, salt, and cinnamon. 
3. In a separate large bowl, mix milk, molasses, honey, egg, and applesauce. Mix in the cereal and let sit for 10 minutes to allow cereal to absorb liquid.
4. Gradually add flour mixture to cereal mixture and stir thoroughly to combine. Batter will be runny, but that's ok.
5. Fill muffin cups 2/3 full. (Depending on the size of your muffin cups, this recipe will yield between 20-24 muffins.)
6. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. 
7. Remove from pan immediately and allow to cool. (Although I highly recommend eating one while still warm, with a tiny pat of butter. Yum!)