Karl’s Blueberry Bran Muffins

Adapted from a Fiber One recipe

Miriam and Chris have gone off carbohydrates and gave us some Fiber One cereal. Earlier this week, Jan looked up a recipe for muffins and I adapted it to our tastes. While I am not a fan of bran, they were actually pretty good. Today, I had some blueberries starting to go bad on the counter and I thought blueberry muffins!

Karl’s Blueberry Bran Muffins

Karl’s Blueberry Bran Muffins

Karl’s Blueberry Bran Muffins

Ingredients

1 egg
¾ cup milk, 1% lactose free
¼ cup canola oil
¼ cup Karl’s Orange Infused Sugar

1¼ cups AP flour
1 Tbs. baking powder
1 tsp. ground cinnamon
1 tsp. powdered ginger
½ tsp. ground nutmeg
¼ tsp. Kosher salt

1 cup Fiber One™ bran cereal
1½ cups fresh blueberries

Directions

1. Preheat oven to 400º F.

2. Put the egg in a medium bowl and scramble it lightly.

3. Mix in the milk, oil and sugar.

Tip: I have found that the orange shreds in the sugar do not go through the screen of my flour sifter. Adding it to the wet ingredients allows it to dissolve more  easily.

Note: Eilene is a bit lactose intolerant, feel free to use regular milk.

4. In a separate bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Tip: I re-sift the dry ingredients together several times, so that they are evenly mixed.

5. Mix the contents of the dry ingredient bowl into the bowl with the wet ingredients.

6. When most of the dry flour is absorbed, fold in the bran and blueberries.

7. Distribute the batter into the Pam-ed cups of a muffin pan.

Tip: I found a half a cup measure to be the perfect scoop for this task.

Note: While I prefer the portion control that mini-muffins allows. I knew that adding all of the large blueberries would over flow the pan—with dried cranberries the mini-muffin pan was completely full. This time I chose to go with a full sized muffin pan.

8. Let the muffins rest for 5-7 minutes.

Tip: This gives the flour time to absorb more of the liquid and for the baking powder to start doing its thing.

9. Put the pan in the oven and bake for 20-25 minutes, until an inserted toothpick comes out clean.

Tip: If using a mini-muffin pan, bake for 12-15 minutes.

10. As soon as the muffins come out of the oven transfer them to a wire rack.

Caution: The blueberry juice is very hot and may squirt out on your fingers.

Tip: If you let the muffins cool in the pan they will become much harder to remove.

Note: I found that the larger muffins tended to stick to the pan. Run a paring knife around the edges of the muffins to loosen them.

12. Let the muffins cool for one minute and serve.

Leave a comment

Filed under Breakfast, Desserts & Treats, Treats, Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s