BUTTERMILK BRAN BREAKFAST SQUARES

This is a variation of the popular buttermilk muffin recipe from my first book. Amounts are reduced to make nine servings. It's very moist, high in fiber and low-fat.

1/2 cup boiling water
1/2 cup All Bran cereal
1/4 cup egg substitute (equal to 1 egg)
1 cup buttermilk
1/2 cup sugar
1/4 cup unsweetened applesauce
3/4 cup whole wheat flour
1/2 cup unbleached flour
1 tsp. baking soda
1/2 tsp. salt (optional)
1 cup Bran Buds or 100% Bran cereal

Preheat oven to 350 degrees. In a small bowl, pour boiling water over the All Bran cereal and let stand until softened. In a large bowl, mix egg substitute, buttermilk, sugar and applesauce. Add the All Bran/water mixture to the egg mixture. Stir in flours, baking soda and salt (optional). Mix just until moistened. Stir in Bran Buds or 100% Bran cereal.

Pour into an 8" x 8" pan that has been sprayed with non-stick cooking spray. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cut into 9 servings.

Yield: 9 servings
One serving: 1/9 recipe
Per serving: 169 calories, 35 grams carbohydrate, 5 grams protein, 1 gram fat
Exchanges: 2 starch