Earlier this month I made these garlic cheddar cornbread muffins and commented that I liked making savoury muffins as I tended not to inhale the straight after cooking. But the weather is warming up here in Australia and beautiful berries are starting to appear in the supermarkets. The raspberries and strawberries were still a bit expensive but there were beautiful blueberries calling my name.
I figured I could at least go vaguely healthy by making bran muffins and I prefer the texture you get with bran muffins. They have more substance when compared to the cake like muffins you often get in cafes. I found this recipe for blueberry bran muffins by Jenn of Foodess which she promised would be moist and she did not let us down.
My tastebuds if not my waistline are so happy that I found this recipe. These rank up there as some of the best muffins that I have ever eaten. They are deliciously moist and sweet without being cloyingly sweet. I have managed to get some into the freezer to eat for later but the freezer supplier is diminishing quickly. They do freeze well and I microwave them for 80 seconds on medium straight out of the freezer for a treat or breakfast.
To make a batch of 10 large muffins you will need:
- 1 and 1/2 cups of wheat bran
- 1 cup boiling water
- 2/3 cup of brown sugar, packed
- 1/2 cup of vegetable oil
- 1 large egg
- 1 cup of plain flour (all purpose)
- 1 tbs of baking powder
- 1/2 tsp of salt
- 1 cup of blueberries (the original recipe has frozen blueberries)
Preparation time is 15 minutes including all the mixing and they cook in 20 minutes. The original recipe used these ingredients to make 12 muffins but I use a large 6 muffin tin and the ingredients made 10 of those. The muffins have about 240 calories each and you don’t need to add butter to them. They are fabulous as they are.