Well I finally got around to making those blueberry bran muffins I’ve been planning to make for the last couple of weeks. I made them on Saturday morning while listening to Lou Reed’s classic tune “Take a Walk on the Wild Side”
I love muffins and I don’t know why I don’t prepare them more often because they’re so easy to make. These beauties are packed with wheat bran to give you a healthy dose of fibre. But don’t let the words “wheat bran” and “fibre” scare you away because these muffins are super tasty and will have you singing…blue, bl-blue, bl-blue…blue, bl-blue…blue, bl-blue, bl-blue…blue, bl-blue, bbluuuuuue-berries!
I love muffins and I don’t know why I don’t prepare them more often because they’re so easy to make. These beauties are packed with wheat bran to give you a healthy dose of fibre. But don’t let the words “wheat bran” and “fibre” scare you away because these muffins are super tasty and will have you singing…blue, bl-blue, bl-blue…blue, bl-blue…blue, bl-blue, bl-blue…blue, bl-blue, bbluuuuuue-berries!
Instruments
1¼ cups all-purpose flour
1 cup wheat bran (see cooking tip)
1½ tsp baking powder
1 tsp ground cinnamon
½ tsp each baking soda and salt
1 egg
¾ cup low-fat blueberry yogurt
2/3 cup lightly packed brown sugar
¼ cup canola oil
1 tsp vanilla extract
¾ cup chopped fresh or frozen blueberries, divided
1¼ cups all-purpose flour
1 cup wheat bran (see cooking tip)
1½ tsp baking powder
1 tsp ground cinnamon
½ tsp each baking soda and salt
1 egg
¾ cup low-fat blueberry yogurt
2/3 cup lightly packed brown sugar
¼ cup canola oil
1 tsp vanilla extract
¾ cup chopped fresh or frozen blueberries, divided
Lyrics
Spray a 12-cup muffin pan with non-stick spray. Set aside.
In a large bowl, combine flour, bran, baking powder, cinnamon, baking soda and salt. Set aside.
In a medium bowl, whisk together egg, yogurt, brown sugar, oil and vanilla. Add to dry ingredients and mix just until moistened. Gently fold in ½ cup of blueberries. Divide batter evenly among the 12 muffin pan cups. Top each with equal amounts of the remaining blueberries.
Bake in a 375ยบ F oven for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from pan and let cool on a wire rack.
Spray a 12-cup muffin pan with non-stick spray. Set aside.
In a large bowl, combine flour, bran, baking powder, cinnamon, baking soda and salt. Set aside.
In a medium bowl, whisk together egg, yogurt, brown sugar, oil and vanilla. Add to dry ingredients and mix just until moistened. Gently fold in ½ cup of blueberries. Divide batter evenly among the 12 muffin pan cups. Top each with equal amounts of the remaining blueberries.
Bake in a 375ยบ F oven for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from pan and let cool on a wire rack.
Volume: Makes 12 muffins
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Brent Garell
Author, Speaker and Musically Inspired Cook
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