Description[edit | edit source]

  • Yield: Approximately 36 muffins

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. In large bowl combine bran, buttermilk and yogurt; let stand 15 minutes.
  2. Reserve.
  3. In separate bowl combine flour, baking powder, baking soda and salt.
  4. Stir in wheat germ; reserve.
  5. In another bowl blend egg substitute, molasses, syrup, sugar and oil; stir into bran mixture and mix well.
  6. Add to flour-wheat germ mixture and mix just to moisten.
  7. Fold in wild blueberries.
  8. Scoop (#20) ¼-cup batter into each greased ⅓-cup muffin tin (36 total) and bake in 400°F conventional oven or 375°F convection oven 20 – 25 minutes or until firm to the touch.
  9. Serve warm.

Nutritional information[edit | edit source]

Per muffin:

  • Calories : 143 | Calories from fat: 31
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