Moist and Nutritious Bran Muffins

Super Moist and Nutritious Bran Muffins

Makes 24 muffins (I made 8 large muffins with 2 cups batter leftover for pancakes)

Preheat oven to 375 degrees and grease a muffin tin.

Blend:

¼ c. butter

½ c. sugar

½ c. brown sugar

When the butter and sugar mixture is fluffy add:

2 egg yolks

1 tsp. almond extract

1 tsp. vanilla extract

1 c. plain Greek yogurt or light sour cream

1 c. unsweetened applesauce

¼ c. honey

In a separate bowl mix and then add to wet mixture just until combined:

1 ½ c. whole wheat flour

¼ c. wheat germ

¼ c. ground flax seed

1 tsp. baking powder

½ tsp. baking soda

In a separate bowl:

2 egg whites, whipped to form peaks

Carefully fold egg whites into batter. 

In a small bowl mix:

¼ c. whole wheat flour

¼ c. brown sugar

1 tsp. cinnamon 

Directions:

Pour ¼ c. batter into each muffin tin. Sprinkle with cinnamon mixture, top with batter and then sprinkle mixture on top of the second scoop of batter. *If you like nuts top with nuts before putting in the oven to bake for 30 minutes. Let cool 10 minutes and then serve warm.