1 1/4 c. wheat germ
1 1/4 c. old-fashioned oats or quick cooking oats, uncooked
1 c. all purpose flour
1/2 c. packed light brown sugar
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsweetened applesauce
1/2 c. light corn oil spread (1 stick), melted
1/4 c. thawed frozen egg substitute (or 1 egg)
1 tsp. vanilla

Preheat oven to 400 degrees. Spray 36 (1 3/4") muffin pan cups with non-stick spray.

In large bowl, mix wheat germ, oats, all purpose flour, brown sugar, baking soda and salt. In medium bowl, mix applesauce, melted corn oil spread, egg substitute and vanilla until blended. With wooden spoon, stir applesauce mixture into flour mixture just until flour is moistened (batter will be lumpy).

Spoon level tablespoons of batter into muffin pan cups.

Bake 10 to 12 minutes until muffins are golden and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm or cool on wire rack.