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Title: Buttermilk, Bran and Blueberry Muffins
Categories: Muffins Bread
Yield: 20 Servings
| 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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