KCTS 9 Kitchen Recipe: Healthy Blueberry Bran Muffins

KCTS 9 Kitchen Recipe: Healthy Blueberry Bran Muffins

Healthy Blueberry Bran Muffins

KCTS 9 Cooks for the Holidays, October 2009

Tip: Fresh blueberries keep well in the fridge, but don't wash them until right before using. Washing will remove the bloom that protects the berries' skins from degradation. They’ll stay fresher and taste better. Keep them refrigerated in a covered container for up to a week.

When cooking with blueberries, 1 pint equals 2 cups of berries

Makes 12 muffins

Ingredients

1-1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce (or substitute nonfat yogurt)
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup (1/2 pint) fresh or frozen blueberries

Preparation

Preheat oven to 375 degrees. Grease muffin cups or use paper liners. Mix together wheat bran and milk; let stand for 10 minutes.

In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon and salt. Stir into bran mixture until just blended. Fold in blueberries. Spoon batter into muffin cups.

Bake for 15 to 20 minutes, or until tops spring back when lightly tapped.

Note: Using All-Bran as a substitute for wheat bran is OK, but you’ll get better results with wheat bran, available in the health food section of your supermarket.