Blueberry Bran Muffins

I love blueberry muffins for breakfast, but I don't really want to start my day off with a cupcake. This is my first attempt at a healthy low-fat alternative, and they are delicious! Extra moist because of the applesauce, you won't even realize how good they are for you. I hope you enjoy!

• 1 1/2 cups wheat bran
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce
• 1 egg
• 2/3 cup brown sugar
• 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup blueberries (thawed if frozen)

1. Preheat oven to 375. Grease muffin cups or use paper muffin liners (I would recommend using liners because they are so moist they stick easily to the pan). Mix together the bran and milk; let stand for 10 minutes.
2. In a large bowl, mix together the applesauce, egg, brown sugar, and vanilla. Bean in the bran mixture. Sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin tins (makes 12).
3. Bake in preheated oven for 15-20 minutes, or until tops spring back when lightly tapped.