Blueberry Bran Muffins

Recipe Ingredients

1 1/2 cups	60g / 2.1oz	Wheat-bran cereal
1 1/4 cups	296ml	Whole milk
1 cup	62g / 2.2oz	All-purpose flour
1/4 cup	15g / 0.5oz	Whole-wheat flour
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	Baking powder
1/4 teaspoon	1.3ml	Ground nutmeg
1		Salt
1/4 cup	15g / 0.5oz	Dried blueberries or currants - (generous)
1 cup	198g / 7oz	Egg (large)
1/4 cup	59ml	Vegetable oil

Recipe Instructions

Preheat the oven to 400 degrees. Grease a regular-sized muffin tin (that makes 12) with no-stick cooking spray or vegetable oil, or line with paper muffin cups. Set aside.

In a large bowl, combine the bran cereal and milk. Set aside.

In a medium-sized bowl, combine the flours, sugar, baking powder, nutmeg, salt and dried blueberries.

Add the egg and oil to the softened cereal and beat with a wooden spoon or a hand mixer until thoroughly combined. Fold in the dry ingredients just until the flour is barely visible; do not overmix.

Scoop a level 1/4-cup measure of batter into each of the 12 muffin cups. Bake in the center of the oven for 20 minutes or until the muffins are firm to the touch and a wooden toothpick inserted in the center comes out almost clean, with no uncooked batter on it.

Cool the muffins in the pan for 5 minutes before unmolding. Serve warm. (Or freeze cooled muffins in a plastic bag for up to a month. To serve, place frozen muffins on a baking sheet and reheat in a 350 degree oven for 10 minutes.)

This recipe yields 12 muffins.

Per muffin: 150 calories, 24g carbohydrates, 4g protein, 6g fat, 20mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 01-26-2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.