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Blueberry Bran Muffins




Source of Recipe


PARADE Magazine


Recipe Introduction


Do not overmix, or the muffins will be lopsided and tough


List of Ingredients




1 1/2 cups wheat-bran cereal
1 1/4 cups whole milk
1 cup all-purpose flour
1/4 cup whole-wheat flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
Pinch of salt
1/4 cup (generous) dried blueberries or currants
1 large egg
1/4 cup vegetable oil



Recipe



1. Preheat the oven to 400° F. Grease a regular-sized muffin tin (that makes 12) with no-stick cooking spray or vegetable oil, or line with paper muffin cups. Set aside.

2. In a large bowl, combine the bran cereal and milk. Set aside.

3. In a medium-sized bowl, combine the flours, sugar, baking powder, nutmeg, salt and dried blueberries.

4. Add the egg and oil to the softened cereal and beat with a wooden spoon or a hand mixer until thoroughly combined. Fold in the dry ingredients just until the flour is barely visible; do not overmix.

5. Scoop a level 1/4-cup measure of batter into each of the 12 muffin cups. Bake in the center of the oven for 20 minutes or until the muffins are firm to the touch and a wooden toothpick inserted in the center comes out almost clean, with no uncooked batter on it.

6. Cool the muffins in the pan for 5 minutes before unmolding. Serve warm. (Or freeze cooled muffins in a plastic bag for up to a month. To serve, place frozen muffins on a baking sheet and reheat in a 350°F oven for 10 minutes.)