Blueberry Bran muffins
- Number of Servings: 12
Ingredients
2 cups (5¾oz / 164g) wheat bran1 cup (5oz / 141g) oat bran1 cup (6oz / 170g) whole wheat flour2 teaspoons (12g) baking soda1 teaspoon (6g) baking powder1/2 teaspoon (4g) salt2 large eggs2/3 cup (5oz by weight / 156g) milk2/3 cup (5½ oz / 156g) yogurt1/3 cup (2¼ oz / 65g) canola oil1/3 cup (3¾ oz / 108g) sweet molasses or cane syrup1/3 cup (3¾ oz / 108g) honey1 teaspoon (6g) vanilla extract (optional)
Place an oven rack in the middle of the oven and heat the oven to 375°. Grease a standard size muffin pan or line the cups with unbleached baking cups (I love my Chicago Metallic commercial muffin pan).
Combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine the eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.)
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until combined.
Generously fill the muffin cups with batter. I use stainless steel scoops, which are also great for portioning out cookie dough.
Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool the muffins in the pan for 10 to 15 minutes, then carefully remove them and serve warm, or let them cool on a wire rack.
Enjoy your muffins plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam (apricot is very nice, as is strawberry; I love Trader Joe's Organic Reduced Sugar Preserves). Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you're in a hurry.
Blueberry Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but gently fold 1½ cups (7½ oz/214g) fresh or frozen blueberries into the batter. There is no need to defrost frozen berries, but do quickly rinse off any ice with cold water. Note to blueberry lovers: I made a batch of these yesterday and, using my MoreMoreMore philosophy, crammed 2 cups of big fat blueberries into the batter—yum.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HOTLIDDLEWOMAN.
Combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine the eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.)
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until combined.
Generously fill the muffin cups with batter. I use stainless steel scoops, which are also great for portioning out cookie dough.
Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool the muffins in the pan for 10 to 15 minutes, then carefully remove them and serve warm, or let them cool on a wire rack.
Enjoy your muffins plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam (apricot is very nice, as is strawberry; I love Trader Joe's Organic Reduced Sugar Preserves). Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you're in a hurry.
Blueberry Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but gently fold 1½ cups (7½ oz/214g) fresh or frozen blueberries into the batter. There is no need to defrost frozen berries, but do quickly rinse off any ice with cold water. Note to blueberry lovers: I made a batch of these yesterday and, using my MoreMoreMore philosophy, crammed 2 cups of big fat blueberries into the batter—yum.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HOTLIDDLEWOMAN.
Nutritional Info Amount Per Serving
- Calories: 204.3
- Total Fat: 7.8 g
- Cholesterol: 31.9 mg
- Sodium: 255.1 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 6.3 g
- Protein: 5.7 g
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