Blueberry Bran Muffins

Blueberry Bran Muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 64.2
  • Total Fat: 0.7 g
  • Cholesterol: 0.3 mg
  • Sodium: 162.6 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Blueberry Bran Muffins calories by ingredient


Introduction

These are light and full flavored - not too sweet and tasty! Once they are cooked I wrap each one in plastic wrap and freeze them. I heat it in the microwave for 30 seconds, unwrap, split it and toast it in the toaster oven. It's great with Greek yogurt! These are light and full flavored - not too sweet and tasty! Once they are cooked I wrap each one in plastic wrap and freeze them. I heat it in the microwave for 30 seconds, unwrap, split it and toast it in the toaster oven. It's great with Greek yogurt!
Number of Servings: 24

Ingredients

    1 cup (1 serving) Kellogg's All-Bran Buds Cereal
    1 cup dry Oatmeal (plain)
    .75 cup Buttermilk, lowfat
    .5 tbsp Crisco Pure Vegetable Oil
    2 serving Whole Egg, large
    1 serving Bananna - 1 small (by KJONEILL)
    2 cup Blueberries, fresh
    .5 tsp unpacked Brown Sugar
    .5 tsp Granulated Sugar
    1.5 cup Flour - Gold medal all purpose flour
    .5 tsp Baking Soda
    2.5 tsp Baking Powder
    .5 tsp Salt (table) (by CYNDYY1)

Directions

Preheat oven to 325. Line twenty four muffin cups with papers. Grind the oatmeal in the food processor until finely ground (I've used old fashioned and minute oats) Mix the buttermilk with the bran cereal and oatmeal. Allow this mixture to rest 10-15 minutes. Measure the buttermilk and oil in a measuring cup, add the eggs and beat to combine. Combine the flour, salt, baking powder and soda in a separate bowl. Add the banana and both sugars to the cereal mixture. Mix well to combine. Stir in the milk, oil and egg mixture. Stir again. Toss the blueberries in the flour. Gently fold the flour/blueberries into the wet ingredients. Portion the batter into the prepared pan(s). Bake 20-25 minutes until center is set and a toothpick comes out clean. Cool in pan for five to ten minutes then on a rack until completely cool.

Serving Size: 24 standard muffins

Number of Servings: 24

Recipe submitted by SparkPeople user RBB440.

TAGS:  Snacks |