Blueberry Bran Muffins

Last week, Dan put in a request for muffins. Specifically, he had a hankering for bran muffins. With blueberries in the fridge, we went off in search of wheat bran and a blueberry bran muffin recipe.

The recipe we found called for applesauce. We have applesauce from a granola/granola bar experiment (post coming soon! they were incredible!) but decided that banana and blueberry were a match made in heaven.

Although I'm not a fan of blueberry muffins or bran muffins, these were moist and tender--generally positive descriptors for muffins. They be divine with some shredded coconut to mask the bran flavor, and perhaps cranberries in place of blueberries..

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Blueberry Bran Muffins
makes 6 jumbo muffins
adapted from allrecipes.com

1.5c wheat bran
1c milk
1 large ripe banana, mashed
1 egg
0.67c brown sugar
0.5t vanilla extract
0.5c AP flour
0.5c whole wheat flour
1t baking soda
1.5t baking powder
0.5t salt
1c blueberries, rinsed and lightly dried (or cranberries!!)

1. Preheat oven to 350°F. Grease a muffin pan or use non-stick.
2. Mix the wheat bran and milk together; let stand for 10 minutes.
3. Mix together the banana, egg, brown sugar, vanilla extract in a large bowl. Add the wheat bran and milk mixture.
4. Sift together the flours, baking soda, baking powder and salt. (Sift! We didn't and our muffins had some flour lumps! These muffins are dark, so it's obviously if you've got a white clump of flour.)
5. Add the blueberries to the flour mixture, coating them with flour.
6. Add the blueberries and flour to the wet ingredients and fold to combine.
7. Divide evenly into muffin cups and bake for 25-30 minutes. The tops will spring back when lightly pressed, and a toothpick inserted into the middle will come out cleanly.

Serve warm with a big glass of water.
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Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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