My Favorite Blueberry Bran Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These extremely moist muffins are a snap to make, and are delicious served warm with butter or cream cheese (or with nothing at all). I believe these muffins keep well, but they never last long enough to matter. This recipe calls for fresh blueberries, but (thawed) frozen blueberries may be substituted if necessary. Ingredients:
1 1/2 cups applesauce |
1/4 cup milk |
2 eggs |
1 tablespoon honey |
1 tablespoon molasses |
1 tablespoon maple syrup |
1 cup all-bran cereal |
1 cup whole wheat flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 cup rolled oats |
2 tablespoons wheat germ |
1/2-1 cup fresh blueberries |
Directions:
1. For best results, use ingredients at room temperature. Preheat oven to 400 degrees. In a large bowl, combine wet ingredients. Add bran cereal, and set aside for 5 minutes or until cereal has softened. While waiting, grease a 12 cup muffin pan. In a small bowl, sift together whole wheat flour, baking powder, and baking soda. Now that the cereal has softened, add the flour mixture, oats, and wheat germ - mix well. Finally, fold in the blueberries, and distribute evenly between the 12 muffin pan cups. Bake for 20 minutes or until tests done with toothpick.
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