1 1/4 c. wheat germ
1 1/4 c. quick cooking or old fashioned 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
1 tsp. vanilla extract

About 45 minutes before serving or day ahead: Preheat oven to 400 degrees. Spray thirty six 1 3/4 inch muffin pan cups with nonstick cooking spray.

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

Spoon level tablespoons of batter into muffin cups. Bake 10 to 12 minutes until muffins are golden and toothpick inserted in center for muffin comes out clean. Immediately remove muffins from muffin pan cups; serve warm. Or cool on wire rack; reheat if desired. Makes 36 mini muffins.

Each muffin: about 65 calories, 2 g fat, 0 mg cholesterol, 55 mg sodium.