Saturday, July 21, 2012

Blackberry Blueberry Bran Muffins

This weekend I made some super delish, super healthy, from-scratch bran muffins. We had some fresh blackberries and blueberries from our local farmers market that I added to the batter. The result was a moist muffin bursting with berry goodness. Wheat bran can be difficult to find. I buy it at Sprouts or Central Market and most organic grocery stores (and some Krogers) will carry it in the bulk food section. I scooped three cups in a bag, and it only cost 27 cents :-). Frugal and Yummy! You could substitute other fruits for the berries...I am sure strawberries or peaches would be tasty too. if you want to freeze these for a quick breakfast later in the week, simply put each cooled muffin in a ziploc bag in the freezer. When you are ready to eat them, take them out of the freezer and microwave for 30-45 seconds.

Enjoy dear friends! And remember that you are prayed for and precious to the heart of God!

Psalm 139:17-18

"How precious are your thoughts about me, O God. They cannot be numbered! I can’t even count them; they outnumber the grains of sand! And when I wake up,you are still with me!"

Blackberry Blueberry Bran Muffins

1 1/2 cups wheat bran (found in the bulk food aisle)
1 cup buttermilk
1 egg
1/2 cup vegetable or canola oil
1 teaspoon vanilla
1 cup self rising flour
1 cup light brown sugar
1/2 cup blackberries (fresh or frozen)
1/2 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees F. Place muffin liners in pans or spray generously with cooking spray. In large mixing bowl, stir together bran and buttermilk. Add in egg, oil, brown sugar, and vanilla. Stir well to combine. Add in flour, blackberries, and blueberries. Stir well until completely moist. Using an ice cream scooper, fill muffin cups 2/3 of the way full with batter. Bake at 375 for 20-25 minutes, or until golden. Makes 15 regular size muffins or 8 jumbo muffins.

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