Bran Muffins

1/4 cup egg substitute
1 1/4 cup fat-free milk
2 tablespoons light margarine melted (50% less fat and calories)
1 cup bran cereal (not flakes)
1 cup all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 cup Splenda® Granular
1/4 teaspoon cream of tartar

Preheat oven to 375*F (190*C). Spray muffin pan cups with
vegetable cooking spray or line with paper liners. In large bowl,
combine egg substitute, milk, margarine and bran cereal. Stir
until moist, about 30 seconds. Let stand for 10 minutes.
In small bowl, stir together flour, baking soda, baking powder,
Splenda® Granular and cream of tartar. Add flour mixture to
moistened bran mixture and stir gently until blended, about 45
seconds. Do not over mix.Spoon batter into muffin cups until
they are half full. Bake for 20 minutes or until wooden pick
comes out clean when inserted into the center of muffin. Remove
pan from oven and let sit for 5 minutes. Remove muffins and
place on wire rack to cool.

Makes 10 servings.

Nutrition information per serving: Serving Size 1.6 oz (46g)
Calories 80
Carbohydrates 15 g
Protein 3 g
Dietary Fiber 2 g
Total Fat 2 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 310 mg.