2 C. fresh blueberries
1 1/2 C. all bran cereal with extra fiber
1 1/2 C. plain soy milk (or skim milk)
1 large egg
1/3 C. canola oil
3/4 C. Splenda
2 T. freshly grated orange zest (colored peel)
1 tsp. vanilla
1 C. whole wheat pastry flour
1 T. baking powder
1 tsp. cinnamon
3/4 C. chopped pecans

Wash the blueberries, then remove the stems. Lay the berries on a paper towel to dry. Preheat the oven to 375 degrees. Grease your muffin tins or line them with paper liners. In a large mixing bowl, mix together the cereal and the soy milk; soak this mixture for about 15 minutes. Stir in egg, oil, Splenda, orange zest, and vanilla. In a separate bowl, combine the flour, baking powder, cinnamon and nuts. Gently stir in the blueberries. All at once, add the dry ingredients to the cereal mixture. Gently stir, just until blended. Do not over-stir! Too much stirring destroys the light texture of muffins. Spoon the batter into greased or paper-lined muffin tins. Bake the muffins for 25 minutes, until the cake tester inserted in the center of a muffin comes out clean.

Yield: 18 muffins
Serving Size: 1 muffin

Calories: 140
Fat: 8g
Fiber: 4g