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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