I made these yesterday. I experimented to cut calories because I am on Weight Watchers, but I wanted a high fiber breakfast that is portable. Here are my changes: for the oil, I substituted no sugar added applesauce (kept the amount the same); for the sugar, I substituted Truvia baking blend (1/4 c. plus 2 Tbl.); for the egg, I kept one whole egg plus 1/4 egg whites. I love raisins but the points were too high for the original muffin recipe. I might go back and see what happens now. Instead of raisins, I finely grated one cup of carrots. I followed the rest of the recipe. It still makes 12 muffins. I made 6 this morning and they were moist....a little less flavor due to no real sugar. They are 4 points each using my recipe like I described. Oh, and I drizzle just a dash of honey on them when I eat them. So my portable breakfast (which is very filling) is one bran muffin and a piece of fruit. The texture was good and the baking time was about the same. I still checked after 20 min. and then every few minutes. Can't remember exactly how long it took, but I used a wooden skewer and took them out of the oven when the stick came out clean.

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