Blueberry Bran Honey Muffins
Blueberry Bran Honey Muffins recipe
Yield
24 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bran
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
milk
|
|
| ⅓ | cup |
vegetable oil
|
|
| ½ | cup |
honey
dark |
|
| 1 | cup |
blueberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bran
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 118 | ml |
honey
dark |
|
| 237 | ml |
blueberries
fresh or frozen |
|
Directions
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 375℉ (190℃) for about 25 min or until firm to touch.
Remove from oven and let stand for 2 min before removing muffins from tin.
