Muffins: Preheat your oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper liners or else
oil or spray
the muffin cups with a nonstick vegetable spray.
In a large bowl, stir
together the flours, wheat bran,
sugar, baking powder, baking soda, salt, and ground cinnamon.
In another bowl
whisk the egg white until frothy. Then add the molasses, vanilla extract, oil, and buttermilk
and whisk to combine.
Add the wet
ingredients to the dry ingredients, and stir just until moistened. Gently stir
in the berries, making sure not to crush them.
Evenly fill the muffin cups
with batter, using two spoons or an
ice cream scoop. If you like, sprinkle the tops of the muffins
with a few flakes of rolled oats. Bake for about 18
minutes or until a toothpick
inserted into the center of a muffin comes out clean. Remove from oven and
place on a wire rack to cool slightly before serving.
Makes about 12 standard-sized muffins.
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1 cup (130 grams) all purpose flour
1/3 cup (45 grams) whole wheat flour
cup (50 grams) wheat bran
cup (100 grams) firmly packed light brown
(4 grams) baking powder
(4 grams) baking soda
(1 grams) salt
1/2 teaspoon ground cinnamon
1 large egg white
2 tablespoons (40
grams) unsulphured molasses
(4 grams) pure vanilla extract
cup (60 ml/grams) flavorless oil (canola, corn, vegetable, or safflower
1 cup (240 ml/grams) buttermilk,
at room temperature
(240 grams) (125 grams) fresh or frozen blueberries (if using frozen berries, do not thaw)