It isn’t true that you can’t have your cake and eat it too! These muffins are both healthy and delicious. They are low in fat and high in fiber. The recipe can be easily adjusted to suit personal tastes. Just remember that oat bran can lower bad cholesterol, while wheat bran and flax seeds can help with, um, digestive tract difficulties.

I make these muffins frequently for breakfast or brunch and they disappear in as little time as it takes me to bake them! They are not only great fresh, but can be kept in the refrigerator and then warmed briefly in a microwave oven. The recipe makes 12 bran muffins.

Ingredients:

1 ¼ cups bran flakes (can be oat bran, wheat bran, or a blend)

1 cup whole wheat pastry flour (or all-purpose unbleached white flour)

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 beaten egg

¾ cup applesauce

½ cup milk (1% or 2%)

1/3 to 1/2 cup honey (to taste)

1 Tablespoon cooking oil (canola oil preferred)

½ cup raisins, dried cranberries, dried blueberries, or nuts (optional)

1-2 teaspoons whole or ground flax seeds (optional)

Non-stick cooking spray or unbleached baking cups

Easy Step-By-Step Instructions:

1. Pre-heat oven to 400˚F.

2. Coat bottoms of 12 2 ½ inch muffin cups with non-stick spray or line with baking cups.

3. In a medium bowl, combine oat bran, flour, baking powder, baking soda, and salt. I use a whisk.

4. In another bowl, combine egg, applesauce, milk, honey, and oil.

5. Add wet ingredients to dry ingredients all at once. Stir gently just until moistened. I use a wooden spoon. Batter should appear lumpy.

6. Stir in dried fruit and flax seeds.

7. Divide batter evenly among prepared muffin cups.

8. Bake at 400˚F for 16-18 minutes or until a wooden toothpick inserted into centers comes out clean.

9. Remove them from the oven and enjoy warm, with or without butter. If you use paper baking cups, let muffins cool for about 10 or 15 minutes before trying to remove them, or the paper will stick. I recommend using the cooking spray instead.

Nutrition Approximations per muffin:

133 calories, 2 grams total fat, 0 grams saturated fat, 18 milligrams cholesterol, 154 milligrams sodium, 29 grams carbohydrates, 2 grams fiber, 4 grams protein.

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