I'll try them this week. I noticed the recipe is for a mini muffin pan and they look nice on a tray. The one I had was a regular muffin size so I think they changed it a bit. Either way they sound like a great recipe to keep and good for the coming holidays. Will post my results. Thanks.

This recipe is from King Arthur flour and it's the only one I use now. Blueberry Muffins 6 tablespoons butter 3/4 cup sugar 2 eggs 2 cups Unbleached All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 teaspoons vanilla 1 1/2 to 2 cups blueberries, either fresh or frozen, wild Maine berries preferred 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional) Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries. Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 30 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don't cool long enough, they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again. Yield: 12 muffins

This has no bran & is from Recipelink.com: Sarah's Do-It-Yourself Muffins Sarah's Do It Your Own Way Muffins This is my favorite low-fat muffin recipe from my book, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999. It is available from tkl (amazon.com) and is loaded with low-fat and fat-reduced recipes. For this recipe, I calculated the WW points for you. Mix in blueberries,raspberries,cranberries... whatever is in season. Just do it your way! NUTRITIONAL INFORMATION: Calories: 176 Carbs: 35 Fat: 3 grams Protein: 3 grams Fiber: 2 - 3 grams WW POINTS: 3 - 4 INGREDIENTS: Nonstick canola oil spray 2 cups unbleached all-purpose flour (spoon into a measuring cup and level top) 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2 grated tsp fresh nutmeg 1/8 tsp salt 3/4 cup low-fat buttermilk 3/4 cup unsweetened applesauce 2/3 packed cup dark brown sugar 1 large egg 1 1/2 Tbsp. canola oil 1 tsp. vanilla extract 1/2 cup raisinss PREPARATION: 1. Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 ¾ by 1 ½ inch nonstick muffin cups with oil. 2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside. 3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Gently fold in the raisins until the flour is incorporated. Do not overmix. 4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rim for 10 minutes before removing from cups. Serve warm or cool. SUBSTITUTIONS: Berry Muffins: substitute 1/2 cup fresh or frozen (do not thaw) blueberries or raspberries for the raisins. Chocolate Chip Muffins: Omit the raisins; add 1/4 cup mini-chocolate chips. Cranberry-Pumpkin Muffins: Subsitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup fresh or frozen (do not thaw) cranberries for the raisins. Winter Fruit Muffins: Substitute 1/2 cup prune baby food for 1/2 cup of the applesauce and 1/2 cup dried currants for the raisins. Nut Muffins: Omit the raisins; sprinkle 1/4 cup chopped walnuts or pecans over the tops of the muffins and press gently into the batter before baking. Source: The Healthy Oven Baking Book By Sarah Phillips MSG URL: http://www.recipelink.com/msgid/28917

I love this one. The applesauce makes it moist without adding extra calories. Light & diet friendly Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes Source: The Glycemic Index Diet Rick Gallop ©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar.The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. SharonCb