We’re always trying for a better bran muffin, and this one is a gem. The muffins are small, dense, and very moist. Using egg substitute instead of the whole egg produces a muffin with poor texture.

1 large egg
2 tablespoons firmly packed light brown sugar
1 tablespoon canola oil
¾ cup 1% buttermilk
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt (optional)
¾ cup bran cereal (such as All-Bran)
½ cup diced peeled apple
2 tablespoons dried currants

Preheat the oven to 400oF. Line 6 medium muffin tins with paper baking cups or lightly coat the bottoms only with vegetable cooking spray.

In a medium bowl, whisk together the egg, brown sugar, oil, and buttermilk. Sift together the flour, baking soda, cinnamon, and salt (if using). Toss with the bran cereal, diced apple, and currants. Add this mixture to the egg mixture, stirring until the dry ingredients are just moistened. Do not overmix.

Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a tester inserted in the middle comes out with only a few moist crumbs attached. Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing. Serve warm. Store any remaining cooled muffins in an airtight container, or freeze for longer storage.

Makes 6 muffins. A serving size is 1 muffin.

Per 1-muffin serving: 183 calories (18% from fat), 4g total fat (0.7g saturated fat), 6g protein, 34g carbohydrates, 5g dietary fiber, 36mg cholesterol, 376mg sodium.

Joslin Exchanges: 2 carbohydrate (2 bread/starch), 1 fat.