All Bran Muffins (4SP)

I love this muffins.  They are easy to make and no one off ingredients.  They are dense, moist and delicious.  They freeze well.  This is a recipe from the late 1980's.  I made them then and still make them.  They are my favorite! I have used egg substitute, Splenda brown sugar blend and almond milk.  They still taste great.  They have my mother's seal of approval!

All-Bran Muffins 

2 cups all bran cereal (11sp)

1¼ cup unsweetened almond milk (1sp)

2 egg white substitutes (0sp)
1/3 cup Splenda brown sugar blend (25sp)

½ shredded carrot (0sp)

1 tsp vanilla (0sp)

½ cup unsweetened applesauce (0sp)

1 cup flour (12sp)

2 tsp baking soda (0sp)

1 tsp cinnamon (0sp)

½ tsp salt (0sp)

½ cup raisins-optional (12sp)

Soak cereal in milk for 10 mins. Mix in remaining ingredients. Bake at 400° for 10 mins. Makes 12 muffins with ¼ cup of batter per muffin. 4 SP w/o raisins, 5 SP w/raisins