You will need:

• 1 c. all-purpose flour (I use whole wheat all-purpose flour)
• 1 tsp. baking powder
• 2 tsp. baking soda
• 1/4 tsp. salt
• 2/3 c. sugar substitute (Splenda is wonderful)
• 1/2 tsp. cinnamon
• 3/4 c. bran flakes
• 1 egg (I have used egg-substitute before for a low-fat option)
• 1/2 c. milk
• 1/3 c. butter (for a low-fat option, try using unsweetened applesauce, it makes the muffins moist)
• 1/2 c. no-sugar added orange juice
• 1 c. apple, peeled and diced

Add ins: I have also added 1 tbsp. of ground flax seed for a healthy kick!

What to do:

First, preheat the oven to 350 degrees.

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, Splenda, cinnamon, and bran flakes (do not crush).

Next, beat the egg (I use my Kitchenaid stand-up mixer) and add in the milk, butter (or applesauce), and mix until smooth.

Combine the wet with the dry ingredients and stir in orange juice. Mix gently and try not to let too much air bubbles into the muffin mix.

The last step is to fill greased or paper-lined muffin tins with the muffin mix, about 3/4 full. Bake for about 15 minutes, or until a toothpick inserted comes out clean.

These muffins are wonderful in the morning or as a snack. You can also freeze them to enjoy down the road .