It’s getting to be that time of year. The time when fresh blueberries are plentiful and stinkin’ cheap in the grocery stores (compared to the rest of the year anyway).
And also, sadly, the time of year when it starts to cool off enough in the evenings that the idea of baking and using the oven isn’t completely unbearable. I found this recipe for Bran Muffins at the Joy of Baking blog and made some small adjustments, including adding some berries. Definitely a keeper.
PREP TIME: 15 min COOK TIME: 20 min TOTAL TIME: 35 min YIELD: 16
Ingredients:
- 1 1/2 cups wheat bran
- 1/3 cup boiling water
- 1/2 cup non-hydrogenated margarine
- 1 cup brown sugar, unpacked
- 2 eggs
- 2 tbsp cooking molasses
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2/3 cup old-fashioned rolled oats
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 cup milk
- 3/4 cup butter milk (or just add 1 tbsp vinegar to regular milk)
- 2 cups blueberries (fresh! or if frozen, don’t thaw them)
Directions:
- Measure wheat bran and stir in the boiling water. Set aside.
- Combine the margarine with the brown sugar and mix until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and molasses and beat until well blended. Add the wheat bran and beat until combined.
- Whisk together dry ingredients in separate bowl.
- Mix milk and buttermilk together. Add dry ingredients and milks gradually to the bran mixture by alternating between the two, combining well after each addition. Cover, and refrigerate batter for a few hours (or overnight). {I, personally, skipped this step because I was impatient and thankfully my muffins didn’t explode… however I can see the value in waiting to allow the texture of the bran and oats to soften.}
- Preheat oven to 375 degrees. Spoon batter into greased muffin tin or tin lined with paper liners.
- Bake for 20 minutes, or until toothpick comes out clean.