Bran Muffins

3 1/2 Cups uncooked Wheat Bran
10 oz Dried Whole Dates (one tub)
1 1/2 Cups Orange Juice
2 Cups Low-Fat (1%) Buttermilk
2 Medium Bananas - MASHED
3/4 Cup Applesauce, unsweetened
2 tsp Vanilla Extract
2 1/2 Cups Whole Wheat Pastry Flour (9 oz weighed)
3 tsp Baking Powder
2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
3 Egg Whites
2 Cups Blueberries - fresh or thawed

Can also add raisins instead of blueberries, or any other berries

Preheat oven to 350
Spread bran on baking sheet & bake for 10-15 min
Turning once or twice until browned evenly
Combine Juice & dates in small saucepan:
Bring to a boil, cover & reduce heat, simmer 20 min
Uncover and let stand 5 minutes
In a food processor:
Puree date & orange juice mixture
add: buttermilk, bananas, butter, vanilla
Process until smooth
In a large mixing bowl whisk together:
Flour, bran, baking powder, baking soda, salt,
cinnamon
Combine wet and dry ingredients just until moist, add egg whites, then blueberries
Spray 36 paper liners with cooking spray
Fill liners with batter and bake
30 minutes or until toothpick comes out clean
Cool on wire racks


Serving Size: 36 Muffins - Regular Size