Blueberry Bran Muffins

These just came out of the oven, and they really are FANTASTIC! Not to mention, they aren’t bad for you, either! They came off the side of the Publix Bran Flakes box.



3/4 c. Bran Flakes

1 T. butter, melted

3 T. brown sugar


1 egg

1 3/4 c. Bran Flakes

1 c. lowfat buttermilk (I used nonfat milk with 1 T. vinegar)

3 T. vegetable oil (I used olive oil)

1 c. all purpose flour (I used 1/2 cup whole wheat flour)

1/3 c. packed brown sugar (I used less than 1/4 cup)

1 T. baking powder

1 t. cinnamon

1 c. blueberries (I only had frozen on hand)


Preheat oven to 400˚F. Spray or line 12 muffin cups.

To prepare topping, crush cereal and mix with butter and brown sugar.

To prepare muffins, lightly beat egg. Stir in cereal, buttermilk, and oil. Let stand 5 minutes; stir to break up cereal.

In a large bowl, combine flour, sugar, baking powder, and cinnamon. Add cereal mixture all at once to flour mixture, stirring just until combined (batter will be thick). Fold blueberries gently into flour mixture.

Divide evenly among muffin cups. Sprinkle with topping. Bake 20-25 minutes or until a toothpick comes out clean when inserted into the center.

Nutritional info. Per muffin:

152 calories, 24.5 g carbs, 3g protein, 5 g fat, 18 mg. cholesterol, 172 mg sodium, and 2 g dietary fiber.

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