I have a dirty little confession to share with you. I like muffins. I’m talking really like muffins. I know you’re thinking “yeah, so what, lots of people like muffins”. Which is true, but I haven’t told you why I like them so much. Muffins are actually little. naked. cakes. And I love cake. All cake.
Low Fat Blueberry Bran Muffins (adapted from allrecipes.com)
1-1/2 cups wheat bran
1 cup 1% milk (use soy milk to make this vegan)
1/2 cup unsweetened applesauce
1 flax egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
Preheat oven to 375°F. Grease muffin cups or use paper muffin liners. (I used cutesy Halloween themed liners I found hiding in the back of my cabinet.) Mix together wheat bran and milk; let stand for 10 minutes.
In a large bowl, mix together applesauce, flax egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups filling 2/3 of the way.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
These turned out so good; this recipe is definitely a keeper! The wheat bran gives them a slightly chewy texture, which I enjoy. I think next time I’m going to try making them with strawberries!