Buttermilk, Bran and Blueberry Muffins
- 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
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
