Blueberry Muffins
Buttery blueberry muffins, what's not to love.
These muffins are an updated version of the classic bran muffin made popular in the 80's for controlling cholesterol. We added a bit of sorghum and flour, making them almost luxurious, but with enough bran to pack a fiber punch. If you don't have buttermilk, substitute yogurt or sour cream.
Ingredients
- 1/2 cup oil
- 1/2 cup brown sugar
- 3 eggs
- 1/4 cup sorghum or molasses
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
- 2 cups All Bran Cereal
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Preparation
1. Preheat overn to 400F. Combine oil, brown sugar, sorghum (or molasses), eggs, vanilla and buttermilk. Whisk well. Add bran cereal, stir well. In a large bowl, combine flour, baking powder, soda and salt. Add to bran mixture. Stir well. Drop batter into oiled muffin cups.
