Ingredients & Directions

Yield: 12 servings Prep Time: 10 minutes Cook Time: 15 minutes

1 ½ cups wheat bran
1 cup low-fat buttermilk
⅓ cup canola oil
1 large egg
¼ cup Splenda Blend
2 teaspoons vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup fresh blueberries
½ cup fresh pomegranate arils

Preheat oven to 375°F.  Line a muffin tin with baking cups. Stir together wheat bran and buttermilk and allow to soak.  In separate bowl, whisk together oil, egg, Splenda Blend and vanilla. Mix in bran and buttermilk mixture; set aside. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into wet ingredients, mixing until just combined. Gently fold in fruit. Portion evenly into muffin tin, filling each cup ⅔ full. Bake for 15 minutes or until toothpick inserted in center comes out clean. Store leftovers in airtight container.

Recipe adapted from King Soopers My Magazine Extras.