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Prep Time: 5 Minutes Cook Time: 24 Minutes |
Ready In: 29 Minutes Servings: 4 |
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I adapted this recipe from The Philosopher's Diet by Richard Watson. The amount of whole-wheat flour may be cut in half, with the missing half being replaced by whole-barley, whole-rye, or whole-buckwheat flour. And of course, you can use whatever fruit you prefer, but I find that blueberries go very well with this muffin, along with some melted butter. This makes for a very dense muffin. Ingredients:
1 cup natural bran |
1 cup whole wheat flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1 pinch salt (optional) |
1 egg |
2 tablespoons vegetable oil |
1 cup plain yogurt |
1/3 cup blueberries |
Directions:
1. Mix dry ingredients together.
2. Push the mix to one side of the bowl.
3. On the other side of the bowl mix the egg and vegetable oil.
4. Add yogurt and blueberries.
5. Mix all ingredients only enough so that everything is damp.
6. Spoon into greased 6-hole muffin tin.
7. Bake at 425 for 20-24 minutes.
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