HEALTHY BLUEBERRY BRAN MUFFINS
HEALTHY BLUEBERRY BRAN MUFFINS
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1 cup whole wheat flour
1 cup all-purpose flour
2/3 cup packed light brown sugar
1/3 cup oat bran flour
1/4 cup flaxseed 0r flaxseed meal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup lowfat plain yogurt
1/4 cup orange juice
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 - 6 ounce blueberries (6 ounces = ¾ cup)
1 - 6 ounce raspberries or ¾ cup of grated carrots
1 cup all-purpose flour
2/3 cup packed light brown sugar
1/3 cup oat bran flour
1/4 cup flaxseed 0r flaxseed meal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup lowfat plain yogurt
1/4 cup orange juice
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 - 6 ounce blueberries (6 ounces = ¾ cup)
1 - 6 ounce raspberries or ¾ cup of grated carrots
1. Preheat oven to 400°F. Place paper liners
or spray in 18 muffin cups.
2. Whisk whole wheat flour, all-purpose
flour, brown sugar, oat bran flour, flaxseed, baking powder, baking soda,
cinnamon and salt in a large bowl until blended.
3. Stir yogurt, oil, eggs, orange juice and
vanilla in a small bowl. Stir yogurt mixture into flour just until moist.
4. Fold in blueberries and raspberries until
just combined. Divide batter evenly into prepared muffin cups.
5. Bake 25 minutes or until toothpick
inserted in center comes out clean. Remove muffins from pan and cool completely
on wire rack.
TIP – I always over bake mine as I love the
top to be extra crunchy (I had mine in for almost 40 minutes)
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