I love bran muffins, but some recipes I’ve tried produce muffins that are dry and heavy, and not very appealing. This recipe, however, makes muffins that are light and tender, and so delicious that I’d choose them over a regular blueberry muffin any day. Click here to see the original recipe. This is a great recipe for those of us watching our weight, because it’s low fat and loaded with fiber. I prefer to use fresh blueberries, but I didn’t have any on hand this time, so I substituted golden raisins instead. These muffins are very perishable, so I usually freeze any muffins that won’t be consumed in a couple of days. Then I take individual muffins from the freezer and defrost them in the microwave when I’m ready to eat them. This recipe makes 12 muffins.
Ingredients
1 1/2 cups wheat bran (not wheat germ)
1 cup low fat 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
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1/2 teaspoon salt
1 cup blueberries (or substitute another fruit, or 1/2 cup raisins)
Preheat oven to 375 degrees and grease your muffin pan.
In a small bowl, mix together the wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together the applesauce, egg, brown sugar, and vanilla. Mix in the bran mixture.
In another bowl, use a whisk to mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir the flour mixture into the bran mixture until just blended. Fold in blueberries (or raisins, etc).
Use a spoon to fill the muffin cups about 2/3 full. Bake in the preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Cool on a wire rack. Store muffins loosely covered at room temperature. Freeze any muffins that you don’t eat within 2-3 days.
