Sunday, September 4, 2016

Breakfast Muffins

Blueberry Bran Muffins

I usually have one of these for breakfast each morning so I bake a double batch (36 muffins) and freeze them. They are high in fiber, low in sugar (1 teaspoon honey per muffin), filling, and very tasty. 

2 cups buttermilk
1 egg
2 tablespoons oil
1/2 cup honey
2 cups whole wheat flour
1 1/2 cups wheat bran (not bran flakes)
1 cup blueberries or raisins
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 degrees. Combine buttermilk, egg, honey, and oil. Stir together flour, bran, baking soda, and baking powder.  Add to liquid ingredients. When thoroughly mixed, gently stir in blueberries. Pour into muffin pans which have been sprayed with Pam.  Bake at 350 degrees for 21 minutes. 


Sallie (FullTime-Life) said...

They sound so good Florence ... And with the low sugar content, we could do these. Portion control is our downfall tho ...maybe if I left all of them in the freezer except one apiece.....

Rambling Woods said...

They do sound good!