Buttermilk Bran Snack Muffins

Buttermilk-Bran Snack Muffins (Thank you Debbie K., Frederick Sunday)
From our WW Fast Fixes recipe book

POINTS Value: 3
Servings: 12

2 eggs
2 ½ tablespoons Splenda brown sugar blend
1 ¼ cups Kellogg’s All-Bran Bran Buds
1 cup low-fat buttermilk
2 tablespoons canola oil
2 tablespoons molasses
½ cup all-purpose flour
½ cup whole wheat flour
¼ cup wheat germ
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons chopped pecans
1 medium apple, peeled, cored, and shredded

Preheat oven to 375ºC. Line 12-cup muffin pan with muffin liners and spray liners lightly with nonstick cooking spray. Lightly beat eggs in large bowl. Stir in brown sugar, bran cereal, buttermilk, canola oil, and molasses; let soak 5 minutes. Meanwhile, combine all-purpose flour, whole wheat flour, wheat germ, baking powder, cinnamon, baking soda, and salt in medium bowl. Stir flour mixture into cereal mixture. Fold in pecans and apple. Spoon batter into muffin cups. Bake until toothpick inserted into muffins comes out clean, 20-25 minutes. Cool in pan on a rack 5 minutes. Remove muffins from pan and cool completely on rack.