Blueberry Oat Bran Muffins

I promised you I’d be back with a recipe for blueberry muffins. I’m not a big fan of wheat so I make mine with oat bran. This recipe turns out super moist, and I think they’re wonderful right out of the oven. If any make it past the first day, I store them in the refrigerator so they don’t spoil.

You can find oat bran in the cereal aisle of most grocery stores, with the rolled oats and hot cereals.

Blueberry Oat Bran Muffins

2 cups oat bran cereal (plain)

2 egg whites lightly beaten

1/4 cup of honey or maple syrup

1/3 cup evaporated cane juice (or 1/4 cup packed brown sugar)

2 tablespoons of canola oil

2 teaspoons of baking powder

1 cup water (you can also use milk, but I’m not a milk fan)

1 heaping cup of fresh blueberries

Preheat the oven to 400`F. Combine all the ingredients together in a large bowl, except the blueberries. Mix thoroughly, then add the blueberries and stir them in gently. Spray 12 muffin cups with cooking spray, or line the muffin cups with paper baking cups. I prefer the spray, these muffins slide right out of the cups, and the crispy outside hot out of the oven is the best part of the muffin.

Fill the muffin cups each 3/4 full and bake for 17-18 minutes, or until done.

I’ve also chopped up peaches, and bananas and substituted them for the blueberries. In the fall you can chop up an apple and add a couple teaspoons of cinnamon to the batter to replace the berries.

Let me know how they turn out for you.

Image (c) Linette all rights reserved