Wild Blueberry Bran Muffins

Description

• Yield: Approximately 36 muffins

Ingredients

• 11 oz (3 cups) bran cereal
• 2½ cups low-fat buttermilk
• 12 oz (1½ cups) non-fat plain yogurt
• 12 oz (3 cups) all-purpose flour
• 2½ tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 oz (¾ cup) wheat germ
• 6 oz (¾ cup) egg substitute
• ¾ cup unsulfured molasses
• ¾ cup maple syrup
• 4 oz (½ cup) brown sugar
• ⅓ cup canola oil
• 18 oz (3 cups) wild blueberries

Directions

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

Per muffin:

• Calories : 143 | Calories from fat: 31