I was in the mood for blueberry muffins the other day, but I didn’t want to go the standard route because, my clothes are getting real tight these days. I went searching for a recipe that had a lot of fiber in it, in the hopes that Ellie and I would have an easy to eat breakfast or snack. I was skeptical because this recipe has no oil or butter, but they are really, really good.
I found the recipe on a site called Food.com - and the coolest part about the site is that you can input how many servings you want to make and it will alter the recipe for you. Excellent for those that are mathematically challenged, like myself.
Makes 15 Servings
- 1 1/2 cups wheat bran
- 1 cup nonfat milk
- 1/2 cup unsweetened applesauce
- 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
- 1/2 teaspoon salt
- 1 cup blueberries
Preheat oven to 375 degrees.
Grease muffin cups or use paper muffin liners.
Mix together wheat bran and milk, and 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, and salt.
Stir into bran mixture until just blended. Fold in blueberries.
Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.