Blueberry Maple Bran Muffins
Muffins flavored with cinnamon & maple syrup strike the perfect balance between wholesome & indulgent.
Ingredients
1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
3/4 cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
1/2 cup wheat bran or wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/3 cup pure maple syrup
1/2 cup plus 3 tablespoons sugar
1/2 cup canola oil (or other vegetable oil)
1-1/2 cups low-fat milk
1 cup fresh blueberries, plus all-purpose flour for coating
Instructions
- Preheat oven to 400 degrees. Grease two standard 12-cup muffin tins with non-stick cooking spray (the recipe makes 14 muffins, so 7 in each pan).
- In a large bowl, whisk together the flours, wheat bran, baking powder, baking soda, salt and cinnamon.
- In another bowl, beat together the eggs, maple syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth (note: batter will be very wet).
- Rinse the blueberries and toss them in a small bowl with 2 teaspoons flour until they are well-coated (they need to be wet in order for the flour to stick). Using a ladle or half-cup measure, scoop the batter into the muffin cups until they are about three-quarters full. Using your hands, evenly distribute the berries into the muffins, pressing them just beneath the surface of the batter (about 5 berries per muffin). If you leave them showing, they will create holes in the muffins. Carefully fill the empty cups in each muffin tin half-way with water.
- Bake for 20-25 minutes, rotating pans midway through, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto wire rack. Serve warm. Store leftover muffins in an airtight container and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in 400 degree oven for 10-15 minutes.)
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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Serving size: 1 muffin
Calories: 221
Fat: 9g
Saturated fat: 1g
Carbohydrates: 32g
Sugar: 17g
Fiber: 2g
Protein: 4g
Sodium: 177mg
Cholesterol: 28mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
- Breakfast & Brunch
- Make-Ahead
- Muffins & Scones
- Blueberries
- Maple Syrup
- Summer
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