1 1/4 c. bran cereal
1 1/4 c. lowfat milk
1 1/2 c. whole wheat pastry flour
1/2 c. wheat germ
1/2 c. chopped pecans
1 tbsp. baking powder
Pinch of salt
1 egg
1/4 c. olive oil
1/4 c. maple syrup or honey
1/4 c. molasses
1 pt. fresh blueberries

Measure the bran into a bowl with the milk. Let stand until the bran is softened. In a large mixing bowl, combine the flour, wheat germ, pecans, baking powder, and salt.

In a medium mixing bowl, beat the egg, oil, maple syrup and molasses together until well mixed. Combine the bran and egg mixture quickly with the flour, using several swift strokes. Gently fold in the blueberries and divide the batter evenly among 12 well-greased 1 1/2 inch muffin tins. Bake in a preheated 400 degree oven for 25 minutes.