Blueberry Bran Muffins Recipe
Ingredients
1 cup fresh or frozen blueberries
11/2 cups whole bran cereal
1 cup buttermilk or sour milk
1 beaten egg
1/4 cup cooking oil
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Thaw blueberries, if frozen; drain.
In a mixing bowl combine cereal and buttermilk or sour milk; let stand 3 minutes.
Stir in egg and oil; set aside.
In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt; make a well in the center.
Add the bran mixture all at once, stirring just till moistened (batter will be thick).
Gently fold in the blueberries.
Grease muffin cups and fill two thirds full or pour the batter into a well greased cast iron corn bread skillet, filling two thirds full.
Bake in a 400° oven for 20 to 25 minutes or till done.
If using skillet, cut bread into wedges.
In a mixing bowl combine cereal and buttermilk or sour milk; let stand 3 minutes.
Stir in egg and oil; set aside.
In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt; make a well in the center.
Add the bran mixture all at once, stirring just till moistened (batter will be thick).
Gently fold in the blueberries.
Grease muffin cups and fill two thirds full or pour the batter into a well greased cast iron corn bread skillet, filling two thirds full.
Bake in a 400° oven for 20 to 25 minutes or till done.
If using skillet, cut bread into wedges.
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