• 15 oz box of Raisin Bran cereal

• 3 cups whole wheat flour

• 2 cups white flour

• 2 cups sugar

• 1 cup brown sugar

• 1/4 cup applesauce

• 4 eggs

• 1 quart fat-free buttermilk

• 1/4 tsp salt

• 1/2 tsp vanilla extract

• 5 tsp baking soda

• 1 tsp pumpkin pie spice

• 3 baking apples (Cortland work well), peeled, cored and diced

Directions: 

Preheat oven to 400 degrees.

In a large mixing bowl or power mixer add all ingredients on the left side, mix on low until blended.

Once batter is formed add the remaining ingredients on the right hand side. End product will be slightly lumpy, therefore,

you may allow 10 minutes for cereal to soften then mix briefly prior to dipping out batter into muffin tins.

Place liners in muffin tins and fill with batter.

Back at 400 degrees for 15-20 minutes.

Batter can be stored in refrigerator for about 7 days if needed.

Servings: 3 dozen cupcake sized muffins

Calories:  190 kcal/ muffin     Pro:  4 g Pro/muffin    Fat:  2 g Fat/muffin    Fiber:  3 g Fiber/ muffin