Blueberry Bran Muffins



Ingredients:

  • 1 1/2 cups wheat bran
  • 2/3 cup brown sugar
  • 1/2 cup neutral oil
  • 1 large egg
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup blueberries
Instructions:
  1. Preheat oven to 375 F
  2. Prepare a 12-cup muffin tin with oil or liners
  3. In a saucepan, bring 1 cup of water to boil
  4. Remove from heat, add 1 1/2 cups wheat bran to boiling water and stir until combined
  5. Stir in 2/3 cup brown sugar, 1/2 cup neutral oil, and 1 egg
  6. In a separate bowl, whisk together 1 cup flour, 1 tbsp baking powder, and 1/2 tsp salt
  7. Combine the flour and bran mixes
  8. Fold in 1 cup blueberries
  9. Divide mixture between the 12 prepared muffin cups
  10. Bake 15-20 min
Yield: 12 muffins

Source: The WALES Cookbook

Tips:

Original recipe says to use vegetable oil but I used canola. My understanding is that health-wise, vegetable is pretty inconsistent while canola is pretty good. 

It also said to pour the boiling water into a mixing bowl with the bran. Since I didn't trust boiling water in our plastic or ceramic bowls, I just added the bran to the saucepan.

It took the full 20 min for it to bake when I did it.

We used fresh blueberries from the farmer's market. Honestly, they were almost a little too big. I think the batter would have adhered better with smaller berries.

Description:

This is another recipe from the WALES cookbook. The same person that I got the blueberry cup recipe from also gave me this. Bafflingly, I think this is the first entry I've done on a muffin.

Comments

Post a Comment

Popular posts from this blog

Macaroni Corn Casserole

Image
  Ingredients: 1 cup elbow macaroni 1 cup grated Velveeta cheese 1/2 cup butter 1 can corn 1 can creamed corn 1 lb ground meat cooking oil for frying Instructions Preheat oven to 350 F Grate 1 cup Velveeta cheese Brown ground meat in frying pan with cooking oil In baking dish, mix together cheese, ground meat, 1 cup elbow macaroni, 1 can corn (do not drain), 1 can creamed corn Cover in tinfoil and bake for 1/2 hour Remove tinfoil and bake for another 15 min Yield: A casserole dish worth of food Source: https://www.youtube.com/watch?v=szgDBPW_dUo&t=364s Tips: My mom made this. She added the ground meat. The original recipe didn't give a temperature to set the oven to, but we did 350 since it seemed standard. It also said to bake it in tinfoil for 1/2 an hour and then put it back in, but it didn't say for how long while uncovered. I thought maybe an equivalent time, but it was done earlier. The link is a video by someone with ADHD, so the inconsistency makes sense. The simpli...
Read more

Huángjīn Pàocài (Golden Pickled Cabbage)

Image
  Ingredients: 1/4 cabbage 1 tbsp salt 2 carrots 1 small apple 3 cloves garlic 1/4 tsp cayenne pepper 1/3 cup fermented bean curd 100 ml apple cider vinegar 2 tbsp sesame oil Instructions: Coarsely chop 1/4 head cabbage, core an apple Put cabbage in a bowl and add 1 tbsp salt. Mixing until cabbage softens. Let sit 30 min In a food processor, add rest of indredients: 2 carrots, 1 apple, 3 cloves garlic, 1/4 tsp cayenne pepper, 1/3 cup fermented bean curd, 100 ml apple cider vinegar, and 2 tbsp sesame oil. Blend into a puree  Gently squeeze cabbage to remove excess water Add marinade to bowl with cabbage, mixing to ensure it's evenly coated Let marinate in fridge for a few hours for better flavour Special Equipment: Food processor or immersion blender Source: Edited a bit from https://www.beryl.nyc/index.php/2025/04/16/huangjin-paocai/#rec-sec Yield: 1 quart jar Tips: Original recipe specified Korean cabbage. We got one, but to our palettes it didn't make an appreciable dif...
Read more

Fattoush

Image
  Ingredients: 1/2 cup lemon juice 1/2 cup olive oil 1 clove garlic, minced 1 tsp salt 1/2 tsp ground sumac 1/4 tsp ground black pepper 2 cups shredded romaine lettuce 1 large cucumber, diced 2 med tomatoes, diced 1/2 cup flat-leaf parsley 1/4 cup mint leaves 1 green bell pepper, diced 1 bunch of green onions 2 whole wheat pita bread rounds Instructions: For dressing, whisk together 1/2 cup lemon juice, 1/2 cup olive oil, 1 clove minced garlic, 1 tsp salt, 1/2 tsp sumac, 1/4 tsp ground black pepper Chop 2 cups lettuce, cut 1 large cucumber into medallions and quarter them, dice 2 medium tomatoes, chop 1/2 cup flat leaf parsley, dice 1 green bell pepper and 1 bunch green onions Toast 2 whole wheat bread pita rounds Chop toasted pita rounds into quarter-size pieces Add chopped vegetables, along with 1/4 cup mint leaves pita chips to a bowl and toss to combine Add dressing to bowl and toss once more to coat the salad Yield: Enough to be a side for a family-sized dinner Source: The Med...
Read more