I’m going to a breakfast-for-dinner party tonight and I’m bringing some super healthy bran and blueberry muffins. I invented these while trying to learn how to make those expensive vitamuffins. This recipe makes 12 giant muffins or 24 smallish muffins:
Muffins
1 cup wheat bran
1.75 cups wheat flour
.75 cups brown sugar
1 tsp. Baking soda
1 tsp baking powder
.5 tsp salt
3 tbsp white sugar (optional)
4 tbsp butter (half stick)
.5 cup unsweetened apple sauce
2 large eggs at room temperature
.75 cup buttermilk
1 tbsp vanilla extract
1 + cup frozen berries
Topping
2 tbsp butter
.25 cup old fashioned oats
.25 light brown sugar
1 tsp white sugar
Preheat over to 375. Combine dry ingredients (bran, flour, baking soda, baking powder, white sugar, salt) in one bowl and wet ingredients (butter, apple sauce, eggs, buttermilk, vanilla) in another bowl. After whisking the wet ingredients together, add the wet into the dry in three pours, stirring as little as possible after each pour. Seriously, the whole thing should only be stirred about 12 times, max. Around stir number 8, add in the berries. The resulting batter will be lumpy and barely combined. Divide evenly into muffin tins lined with paper cups. Combine the topping ingredients and sprinkle a little bit on the top of each uncooked muffin. Bake for 20-25 minutes.
Nutritional lowdown:
Yield of 12:
230 calories per muffin with topping
177 calories per muffin without topping
Yield of 24
115 calories per muffin with topping
89 calories per muffin without topping
Nothing says dinner party like some whole grains. I can do a full chin-up by myself now. I know that chin-ups are cheating, but I’m working up to it. Eventually I’d like to be able to do behind-the-head pull ups. Word!
