Biggest Loser Mini Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are from the biggest looser 30-day jump start book Ingredients:
1 1/2 cups wheat bran |
1 cup whole wheat flour |
2 tablespoons ground flaxseed |
1 1/4 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
3/4 cup fat-free milk |
1/3 cup honey |
1 ripe medium banana, mashed with a fork |
2 tablespoons olive oil |
1 teaspoon pure vanilla extract |
1 cup fresh blueberries or other berries |
Directions:
1. Position a rack in the center of the oven and preheat the oven to 400°F. Lightly coat 2 nonstick miniature muffin pans (12 mini-muffin tins per pan) with olive oil cooking spray.
2. In a medium bowl, combine the bran (you can use either wheat or oat bran), flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
3. Make a well in the center of the dry ingredients and pour in one third of the liquid mixture. Using a spoon, stir until smooth. Add the remaining liquid mixture and stir until well combined. Add the blueberries and stir again, but don't overmix.
4. Spoon 2 tablespoons of batter into prepared muffin cups. Bake for about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overBake. Cool the muffins int he pan on a wire rack for 10 minutes before removing from the cups. Serve warm, or allow them to cool completely on the rack. These freeze well too.
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