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Buttermilk Bran & Blueberry Muffins Recipe
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3 c Natural bran 2 c Whole-wheat flour 1/2 c Granulated sugar 1 tb Baking powder 1 ts Baking soda 2 Eggs, beaten 2 c Buttermilk 1/3 c Vegetable oil 1/2 c Molasses 1 c Blueberries, fresh or frozen In large mixing 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. Do not overmix. Fold in blueberries (do not thaw if frozen). Spoon into nonstick or paper-lined large muffin tins filling almost to top. Bake at 375F for about 25 min or until firm to touch. Remove from oven and let stand for 2 min before removing muffins from tin. Makes about 20-24. 160 calories per muffin (20) 5 g fat 31 mg cholesterol 111 mg sodium 5 g protein 29 g carbohydrate GOOD: niacin, iron EXCELLENT: fiber 1 starch choice, 1 fruit, 2 fat The Lighthearted Cookbook, Anne Lindsay, Canadian Heart Foundation shared by Elizabeth Rodier March 93
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