Instructions: Cook & Kitchen Staff are just over halfway through 31 days of

Today, were going to learn to eat a little better by keeping healthier snacks around for the post- breakfast hungries and the after-school munchies. Youll find this tasty, textured muffin is a great alternative snack, with each serving providing about 160

Preheat the oven to 425-F degrees and lightly coat two 6-count muffin tins with a non-stick cooking spray.

Spread the walnuts in a shallow baking pan and toast for about 5 minutes or until fragrant. Remove from the oven and let cool.

In a large mixing bowl, whisk together flour, bran cereal, baking soda, cinnamon, and salt. Stir in the raisins and walnuts.

In a small mixing bowl, whisk together egg, applesauce, brown sugar, and oil until smooth and thoroughly combined. Add the egg mixture to the dry ingredients and stir to blend, being careful to not over-mix.

Divide the batter among the prepared muffin tins and bake for about 15 minutes, or until the top of a muffin springs back when touched lightly. Loosen the edges of the muffins with a small kitchen knife and turn them out onto a wire rack to cook.

Can store up to 3 days at room temperature, or refrigerate, wrapped, for up to a week.

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