Triple B Muffins!

Buttermilk, Bran and Blueberry Muffins

  3 cups (750 ml) natural bran
  2 cups (500 ml) whole-wheat flour
  ½ cup (125 ml) granulated sugar
  1 tbsp (15 ml) baking powder
  1 tsp (5 ml) baking soda
  2 eggs, beaten
  2 cups (500 ml) buttermilk
  1/3 cup (75 ml) vegetable oil
  ½ cup (125 ml) molasses
  1 cup (250 ml) fresh or frozen blueberries

In large bowl, mix together bran, flour, sugar, baking powder and baking soda.  In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten, being careful not to overmix.  Fold in blueberries.

Spoon into non-stick or paper-lined large muffin pans filling almost to top.  Bake in 375ºF/190ºC oven for about 25 minutes or until firm to the touch.  Remove from oven and let stand for 2 minutes before removing muffins from pan.  Makes about 20 muffins.

Instead of buttermilk, you can substitute 2 cups (500 ml) milk plus 2 tbsp (25 ml) white vinegar

Per Muffin:  160 calories, 5 g fat, 31 mg chol., 111 mg sodium, 5 g protein, 29 g carbohydrate
GOOD:  niacin, iron     EXCELLENT:  fiber

Anne Lindsay, from The Lighthearted Cookbook, 1998