Blueberry-Oat Bran Muffins Recipe
One morsel of this Blueberry-oat Bran Muffins and you are hooked to it forever. I never fail to eat Breakfast while dining out and this is the most common dish that I order. Whether you are an amateur cook or a professional chef, I recommend the Blueberry-oat Bran Muffins for the sheer joy of cooking it.
Ingredients
1 cup (240 ml flour
4 tsp (20 ml) non-alum baking powder
1/2 tsp (3 ml) salt
1 cup (240 ml) oat bran
1 cup (240 ml) blueberries, rinsed
1 cup (240 ml) WESTSOY
1/4 cup (60 ml) unsweetened fruit juice concentrate (apple, white grape, pineapple, etc.)
1/4 cup (60 ml) melted margarine
2 egg whites, beaten until frothy
Directions
Preheat oven to 400°F (205°C).
Sift flour, baking powder and salt together into a large bowl.
Stir in oat bran, then blueberries.
Mix together soy milk, fruit juice concentrate, margarine and egg whites.
Combine the two mixtures and stir just enough to moisten ingredients, 12-15 strokes.
Grease muffin cups or spray with no-stick cooking spray and fill 2/3 with batter.
Bake 20-25 minutes or until well browned.
Sift flour, baking powder and salt together into a large bowl.
Stir in oat bran, then blueberries.
Mix together soy milk, fruit juice concentrate, margarine and egg whites.
Combine the two mixtures and stir just enough to moisten ingredients, 12-15 strokes.
Grease muffin cups or spray with no-stick cooking spray and fill 2/3 with batter.
Bake 20-25 minutes or until well browned.
