Friday, January 17, 2014

Recipe for Blueberry Bran Muffins

These delicious and healthy muffins are low-fat and high-fiber from Pastel restaurants on the West Coast.

3 cups of natural bran ( I use All Bran)
2 cups whole wheat flour
1/2 cup brown sugar
1 tbsp baking powder
1 tsp baking soda
2 eggs, beaten
2 cups buttermilk
1/3 cup vegetable oil
1/2 cup molasses
1 cup fresh or frozen blueberries

In a large bowl, mix together bran, flour, sugar, baking powder and baking soda. In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten, being careful not to over-mix. Fold in blueberries.
Spoon into nonstick or paper-lined muffin tins filling almost to top. Bake in a 375 degree oven for about 25 minutes or until firm to the touch. Remove from oven and let stand for 5 minutes before removing muffins from tin. Makes about 20 muffins.

Note: Instead of muffins I spooned the batter into two loaf pans lined with wax paper. I reduced to oven temperature to 350 and baked for 50-60 minutes.

160 calories per muffin

1 comment:

  1. Oh my Christina, these sound so yummy. I love great tasting healthy food, who says healthy food needs to taste like cardboard? Not me, no way Jose!


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