Buttermilk Bran and Blueberry Muffins
rec.food.baking/Scott (2002)
Source: Anne Lindsay, Canadian Heart Foundation Cookbook
Shared by Elizabeth Rodier March 93
Makes about 20-24

3 cups natural bran
2 cups whole wheat flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
2 eggs, beaten
2 cups buttermilk
1/3 cup vegetable oil
1/2 cup molasses
1 cup blueberries, fresh or frozen

In large mixing bowl, mix together bran, flour, sugar, baking powder and baking soda. In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten. Do not overmix. Fold in blueberries (do not thaw if frozen).

Spoon into nonstick or paper-lined large muffin tins filling almost to top. Bake at 375F for about 25 min or until firm to touch. Remove from oven and let stand for 2 min before removing muffins from tin.

1 starch choice, 1 fruit, 2 fat
160 calories per muffin (20) 5 g fat 31 mg cholesterol 111 mg sodium 5 g protein 29 g carbohydrate GOOD: niacin, iron EXCELLENT: fiber