To Try: Blueberry Bran Muffins

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) kosher salt

 1/2 tsp (2 mL) baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

7 oz Greek-style plain yogurt

1/2 cup (125 mL) granulated sugar
1/2 cup honey

1/2 cup vegetable oil
2 large eggs, lightly beaten

1 tsp (5 mL) pure vanilla extract

2-1/2 cups (625 mL) wheat bran

1-1/2 cups (375 mL) blueberries

Line 12-cup muffin tin with paper liners.

In medium bowl, stir together flour, salt, baking powder, baking soda and cinnamon.

In large bowl, whisk together yogurt, sugar, honey, oil, eggs and vanilla. Add flour mixture, stirring until just combined. Gently stir in bran and blueberries.

Divide batter among prepared muffins cups, about heaping 1/3 cup (75 mL) each.

Bake in preheated 350F (180C) oven until tops are golden and tester comes out clean, about 25 to 30 minutes. Cool 5 minutes. Serve warm or at room temperature.

Makes 12.

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Published in: on January 14, 2016 at 7:27 pm  Leave a Comment  

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