Monday, January 28, 2013

Recipe: Low-Fat Blueberry Bran Muffins

My dear friend, Annie, shared this recipe with me last summer and I have made it a few times since. These little muffins are good, and they pack a healthy-gut-cleaning-punch of bran. Probably better not eat more than one or two at a time to be safe...and definitely just one for the little ones (don't say I didn't warn you!).

Low-Fat Blueberry Bran Muffins (slightly adapted from this)

1 1/2c wheat bran
1c non-fat milk (I use vanilla almond milk cause we are not cow milk drinkers)
1/2c unsweetened applesauce
1 egg
2/3c brown sugar
1/2 tsp vanilla
1/2c all purpose flour
1/2c whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c blueberries (I use frozen - no need to thaw)
I also add in 1-2 tbsp ground flax seed


1. Preheat to 375. Grease or line muffin tin.
2.Mix wheat bran and milk and let stand 10 mins.
3. In large bowl, mix applesauce, egg, brown sugar,vanilla. Beat in bran mixture.
4. Sift together flours, baking soda, baking powder, salt, ground flax. Stir into bran mixture until just blended.
5. Fold in blueberries.
6. Put in muffin cups and bake 15-20 mins until tops spring back when lightly tapped.

***Make sure to store these in an airtight container in the fridge or they will go bad super fast on the counter. Plus, I really like them cold out of the fridge.

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