Recipe: by Della Schultz, Mobile Diatetic Association
Posted on September 07 2007 in category: Other
Printer Friendly Posted on September 07 2007 in category: Other
1 1/2 cups all-purpose flour *
1/3 cup sugar*
2 tsp baking powder
1/2 tsp salt
1 1/2 cups bran flakes, crushed
1/2 cup butter or margarine, melted*
1 cup milk *
2 eggs, beaten*
Zest of 1 lemon
2 cups blueberries, fresh or frozen
Preheat oven to 425 F. Mix dry ingredients (flour, sugar, baking powder, salt) in mixing bowl. Add crushed cereal. In another bowl combine butter, milk, eggs and lemon zest. Make a well in dry ingredients and add all the milk mixture at once. Stir just until dry ingredients are moist. Fold in blueberries. Fill muffin cups 1/2 full.
Bake for 15 - 18 minutes (mini muffins), 20 - 25 minutes for regular muffins. Makes about 36 mini and 18 regular muffins.
*To modify for "heart healthy" recipe: Use whole wheat flour for 1/2 the white flour, fat free milk and egg substitute for regular eggs.
Also, a sugar substitute, suitable for baking, can be used in place of the sugar.
1/3 cup sugar*
2 tsp baking powder
1/2 tsp salt
1 1/2 cups bran flakes, crushed
1/2 cup butter or margarine, melted*
1 cup milk *
2 eggs, beaten*
Zest of 1 lemon
2 cups blueberries, fresh or frozen
Preheat oven to 425 F. Mix dry ingredients (flour, sugar, baking powder, salt) in mixing bowl. Add crushed cereal. In another bowl combine butter, milk, eggs and lemon zest. Make a well in dry ingredients and add all the milk mixture at once. Stir just until dry ingredients are moist. Fold in blueberries. Fill muffin cups 1/2 full.
Bake for 15 - 18 minutes (mini muffins), 20 - 25 minutes for regular muffins. Makes about 36 mini and 18 regular muffins.
*To modify for "heart healthy" recipe: Use whole wheat flour for 1/2 the white flour, fat free milk and egg substitute for regular eggs.
Also, a sugar substitute, suitable for baking, can be used in place of the sugar.
