Healthy Blueberry (or other fruit) Muffins
I thought I would use up some Maine blueberries we purchased at a roadside stand last summer and froze in zip freezer bags. This muffin recipe is one that I have been using consistently for more than 10 years. It was created by combining a recipe on the side of a box of All Bran Cereal with a basic muffin recipe from the Joy of Cooking (I think). The All Bran Cereal (one cup) gives it a healthy taste and texture. In addition I have reduced the sugar and oil as far as I dare.
In this batch I used 2 cups of blueberries, but I love them with fresh strawberries or ripe bananas (or why not combine the two ?). Occasionally I sweeten them up with a cup of mini chocolate chips. (I think the mini chocolate chips are less likely to sink to the bottom during cooking.)
What is needed:
- 12 cup muffin pan
- 2 mixing bowls
- 1 1/2 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup All Bran cereal (or crunched Wheat Chex or similar cereal)
- 1 cup milk
- 1 egg
- 1/4 cup oil
What to do:
1. Preheat oven to 400F. Lightly grease the muffin pan.
2. Mix several of the dry ingredients in the first mixing bowl: flour, sugar, baking powder, salt
3. In the second mixing bowl add the cereal and milk. Let it sit for 3 minutes to soften the cereal.
4. Mix the egg and oil into the cereal/milk mixture. Mix thoroughly
5. Pour the dry mixture from the first mixing bowl into the wet mixture in the second mixing bowl.
6. Beat with a hand mixture until everything is blended.
7. Add blueberries and mix into the batter with a spoon.
8. Fill 12 muffin cups
9. Bake 15-18 minutes
Notes:
I like to use a convection oven for muffins. This means, for most ovens, dropping the temperature to 375F and checking the muffins in 15 minutes. Convection cooking is a bit tricky at first. Even when fully cooked, the muffins appear to the eye to be undercooked.
