Steffi's Blueberry Bran Muffins
Summary
With very little fat included, these moist, delicious muffins make for a perfect bite. My friend, Steffi Berne, uses dried blueberries for a great taste surprise, but currants, cherries, or raisins may be used instead. Be careful not to overmix the ingredients.
Yield
12 muffins.
Ingredients
- Nonstick cooking spray, for greasing muffin tins
- 1 1/2 cups wheat bran cereal
- 1 1/4 cups milk
- 1 cup flour
- 1/4 cup whole-wheat flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1/4 cup (generous) dried blueberries
- 1 egg
- 1/4 cup vegetable oil
Method
- Preheat the oven to 400°F. Grease a muffin tin (regular size, 12 cups) with nonstick cooking spray or vegetable oil. Set aside. (for a decorative touch, place paper muffin liners in the tin and fill with batter.)
- In a large bowl, combine the bran cereal and milk; set aside.
- In a medium-sized bowl, combine the flours, sugar, baking powder, nutmeg, salt and dried blueberries. Stir with a fork until dry ingredients are evenly distributed.
- Add the egg nd oil to the softened cereal and beat with a wooden spoon or hand mixer until thoroughly combined. Fold in the dry ingredients just until the flour is barely visible. Do not overmis or the muffins with be lopsided and "tough."
- Using a 1/4 cup dry measure and a small rubber spatula, scoop level measures of batter into 12 muffin cups. Bake in the center of the oven for 20 minutes or until the muffins are firm to the touch and a wooden toothpick inserted in the center of a muffin comes out almost clean with no uncooked batter on it.
- Allow the muffins to cool in their pan for 5 minutes before removing from the cups. Serve warm. The muffins freeze very successfully. After baking, cool to room temperature, place in a self-sealing plastic bag and freeze for up to one month. To serve, place frozen muffins on a baking sheet and heat in a preheated 350°F oven for 10 minutes.
Source
Parade magazine, 17-Dec-95