From wildblueberries.com
Prep time: 5 minutes
Bake time (depends on the size of the muffin tins – 20-40 minutes) I made mine in 10 muffin pans.
Serves20 (again…it all depends on the size of the muffin tins. The smaller the muffin, the greater the number.
Ingredients:
1 ¼ cup all-purpose flour
½ cup sugar
1 tbsp baking powder
¼ tsp salt
1 ¼ cup milk (the recipe said no fat, I use 1%)
2 cups bran cereal (like All-Bran) I used 1 cup all bran buds plus 1 cup rolled oats
1 large egg
1 tsp vanilla
¼ cup canola oil
3 cups wild blueberries
1 ½ cup chopped pecans
Brown sugar to sprinkle on top of each muffin before baking
Directions:
1. Preheat oven to 375°F/190°C.
2. In a large bowl combine the cereal, rolled oats and milk. Set aside until softened a bit (5 minutes or so). Much of the milk will be absorbed. Add the beaten egg vanilla and canola oil and blend well.
3. In another bowl, sift together the flour, sugar, baking powder and salt. Once the cereal mixture has softened and egg vanilla and oil are mixed in, add the flour mixture gently, just until it’s all combined. Do not beat – just use a spatula. Add the nuts and then the blueberries - gently – notice how often I use the word…don’t want to bruise the fruit or turn the mixture to mush.
4. Portion evenly into well buttered muffin tins or use paper liners. Sprinkle each uncooked muffin with some brown sugar and bake for 20 – 40 minutes (see baking note at top of recipe).
Allow them to cool before taking them out of the pan. That lets the juices gel.
1 comment:
These muffins look amazing! Blueberry muffins are the best comfort food dessert I can think of. Thanks for sharing it.
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