Related links:Food & Drink, Easy Cooking, dessert, recipes
Blueberry Pecan Bran Muffins
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.
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
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.
3. In another bowl, sift together the flour, sugar, baking powder and salt. Once the cereal mixture has softened, 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.