Sunday, 15 March 2015

Blueberry Bran Muffins

 I love muffins in the morning or for a snack in the middle of the day. Store bought muffins are usually huge and unhealthy. I like these muffins because they are moist. I found this in one of my many "Barefoot Contessa" recipe books. I like to make a double batch and individually wrap half of them and store them in the freezer for lunches.

½ Cup Vegetable oil

1 cup unbleached all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

7 ounces Greek-style yogurt (about 1 cup)

½ cup sugar

½ cup honey

2 extra-large eggs, lightly beaten

1 teaspoon pure vanilla extract

2 ½ cups wheat bran

1½ cups fresh blueberries (8 ounces)

Preheat the oven to 350 degrees.

Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.

Combine the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl.

In large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined.

Add the dry ingredients, stirring with a wooden spoon, just until incorporated.

Gently stir in the wheat bran until incorporated.

Add the blueberries and stir until evenly distributed.

Scoop the batter into the muffin cups.

Bake for 22 to 30 minutes, until the tops are a golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature. 

Combine flour, salt, baking soda, baking powder and cinnamon.

In another bowl combine oil, honey, sugar, yogurt and vanilla.
Add beaten eggs.

Add flour mixture to the wet ingredients. Stir gently.

Stir in the wheat bran.
Stir in blueberries.

Divide batter into twelve muffin cups.

Bake in 350 degree oven for 25-30 minutes.

Add caption

No comments:

Post a Comment