TRIPLE WHEAT-BLUEBERRY MUFFINS

1 1/4 cup low-fat or nonfat buttermilk
1/3 cup honey
1/4 cup vegetable oil
1 tsp. vanilla
2 egg whites
1 1/4 cup whole wheat flour
1 cup toasted wheat bran
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup fresh or frozen (thawed and drained) blueberries
3/4 cup cooked whole-grain wheat or brown rice

Oven 400 degrees F. Spray 12 med, muffin cups, 2 1/2 x 1 1/4-inches, with nonstick cooking spray, or line with paper baking cups. (Lower fat muffins tend to stick to paper baking cups. Therefore, you might want to use muffin cups sprayed with nonstick cooking spray instead of paper cups.)

Beat buttermilk, honey, oil, vanilla and egg whites in large bowl. Stir in flour, wheat bran, baking powder, baking soda, salt and nutmeg just until flour is moistened. Fold in blueberries and whole-grain wheat. Divide batter evenly among muffin cups (cups will be very full).

Bake 22-24 minutes or until golden brown. Immediately remove from pan.

Makes 12 muffins
Source: Betty Crocker's Homemade Quick Breads