Bran & Raspberry Muffins

Directions

1. 1
   Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
2. 2
   In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
3. 3
   In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
4. 4
   Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
5. 5
   At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
6. 6
   Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
7. 7
   Bake for 25 minutes until golden-brown.
8. 8
   Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.