Blueberry-Bran Muffins

recipe

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 145
Fat 4.5 g
Satfat 0.6 g
Protein 3.5 g
Carbohydrate 25.5 g
Cholesterol 19 mg
Iron 1.9 mg
Sodium 254 mg
Caloriesfromfat 26 %
Fiber 3.1 g
Calcium 131 mg

Ingredients

1 1/2 cups shreds of wheat bran cereal (such as All-Bran)
1 1/4 cups 1% low-fat milk
1/2 cup sugar
3 tablespoons vegetable oil
1 large egg
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup blueberries

Preparation

Preheat oven to 400°.

Combine cereal and milk in a large bowl, stirring well. Let stand 10 minutes.

Add sugar, oil, and egg to cereal mixture; stir well.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; add to cereal mixture, stirring just until moist. Gently fold in blueberries.

Place 12 paper liners in muffin cups; spoon batter into cups, filling three-fourths full. Bake at 400° for 18 to 20 minutes or until muffins spring back when touched. Remove from pans immediately; place on a wire rack.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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