Low fat, high fiber blueberry muffins
This low fat, high fiber muffin recipe substitutes applesauce for the oil traditional found in such recipes, and replaces a portion of the flour with wheat bran for extra fiber. To keep the calories down, the sugar has also been swapped for splenda*
These muffins bake up large, light and fluffy, with a slightly coarse texture. The wheat germ dusted on top adds a light nutty flavor, with extra vitamin E and folates to boost.
Enjoy Submitted by: SFROMM042