These blueberry bran muffins are moist and soft, yet are low in fat with added fiber.
Made from a combination of white and whole wheat flour and filled with oat bran, apple sauce and blueberries, who knew that such a healthy bran muffin recipe could taste so good.
Indeed you need never mention the word healthy.
Prep Time: 20 minutes
Cooking Time: 20 minutes
1 ¼ cups all-purpose / plain flour
¾ cup whole wheat / wholemeal flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ cup oat bran
¾ cup soft brown sugar
½ cup apple sauce
1 egg, lightly beaten
1 cup skim milk
2 egg whites
150 g / 5 oz fresh or frozen blueberries
How to Make
Preheat the oven to 200°C / 400°F. Line a 12-hole muffin tin with paper cases.
Measure out the flours, oat bran and sugar. Always have your ingredients measured and
lined up ready to go before you start.
In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder and cinnamon. Stir lightly with a whisk to incorporate.
Stir in the oat bran and sugar.
Separate two eggs and lightly beat the egg whites and one whole egg.
Mix together the apple sauce, egg, skim milk and egg whites.
Make a well in the center of the flour and pour in the egg mixture. Using a spatula gently fold the wet ingredients into the dry until they are almost, but not quite mixed together.
Add the blueberries to the mixture and continue with a couple more stirs until all the ingredients are mixed together. There should be no streaks of flour.
Evenly divide the mixture between the muffin tins and bake in the oven for 20 minutes.
When cooked remove from the oven. Leave to cool in the muffin tins for about 5 minutes then transfer to wire racks and leave to cool completely.