Blueberry Oatmeal Bran Muffins
- Number of Servings: 15
Ingredients
2/3 cup all purpose flour2/3 cup whole wheat flour2/3 cup All Bran Wheat buds cereal1/2 cup Rolled Oats1/2 cup brown sugar2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt1 teaspoon ground cinnamon1 large egg white, lightly beaten1/4 cup (60 ml) unsulphured molasses1 teaspoon pure vanilla extract2 tablespoons canola oil1 cup (240 ml) buttermilk1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray.
In one bowl soak the oats & bran buds cereal in the buttermilk for about 15 minutes.
While soaking:
In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.
In another bowl whisk together the lightly beaten egg white, molasses, vanilla extract, and oil. (pour into oats/bran bowl)
Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the berries, making sure not to crush them.
Fill the muffin cups, using1/4 cup measuring cup (or ice cream scoop), about 3/4 full. If you like, sprinkle the tops of the muffins with rolled oats. Bake about 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.
Makes about 15 standard-sized muffins.
Serving Size: 1 Muffin
Number of Servings: 15
Recipe submitted by SparkPeople user KALI511.
In one bowl soak the oats & bran buds cereal in the buttermilk for about 15 minutes.
While soaking:
In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.
In another bowl whisk together the lightly beaten egg white, molasses, vanilla extract, and oil. (pour into oats/bran bowl)
Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the berries, making sure not to crush them.
Fill the muffin cups, using1/4 cup measuring cup (or ice cream scoop), about 3/4 full. If you like, sprinkle the tops of the muffins with rolled oats. Bake about 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.
Makes about 15 standard-sized muffins.
Serving Size: 1 Muffin
Number of Servings: 15
Recipe submitted by SparkPeople user KALI511.
Nutritional Info Amount Per Serving
- Calories: 128.1
- Total Fat: 2.5 g
- Cholesterol: 1.3 mg
- Sodium: 228.4 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 3.2 g
- Protein: 2.8 g
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