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Preheat oven to 375 degrees F
(190 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper
liners or else spray with a nonstick vegetable spray. Set aside.
In a large bowl, stir
together the flours, wheat bran,
sugar, baking powder, baking soda, salt, and ground cinnamon.
In another bowl
whisk together the lightly beaten egg white, molasses, vanilla extract, oil, and buttermilk.
Add the wet
ingredients to the dry ingredients, and stir just until moistened. Gently stir
in the berries, making sure not to crush them.
Fill the muffin cups, using two spoons or an
ice cream scoop, about 3/4 full and bake about 18 to 20 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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Blueberry Bran
Muffins:
1 cup (140 grams) all
purpose flour
1/3 cup (50 grams)
whole wheat flour
3/4
cup (40 grams) wheat bran
1/3 cup plus 1
tablespoon (80 grams) light brown
sugar
2 teaspoons baking
powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground
cinnamon
1
large egg white,
lightly beaten
1/4 cup (60 ml) unsulphured molasses
1 teaspoon pure
vanilla
extract
2
tablespoons canola oil
1 cup
(240 ml) buttermilk
1 cup
fresh or frozen blueberries (if using frozen berries, do not thaw)
Note: You can make your own buttermilk by adding 1 tablespoon of
white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk.
Let stand 5 to 10 minutes before using.
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