Real Food: Blueberry Oat Bran Mini-Muffins

by Anne Bennett on October 4, 2009

muffins

I like to have a supply of low fat mini-muffins on hand in the freezer for a quick breakfast or a snack on-the-run. When I’m headed out the door, I toss a ┬ácouple into a plastic bag and stow them in my purse. By the time I’m hungry they’ve thawed and are almost as fresh tasting as when I baked them (minus the lovely crunchy top, of course). When we’re at home we re-heat them either in the microwave or atop the toaster.

This recipe is my new favorite. It’s low fat, yet moist and tender, it’s got the nutritional benefits of oat bran and blueberries and it comes all the way from France. Voila! From the delightful French food blog, Chocolate and Zucchini, here is an American approximation of Clotilde Dusoulier’s recipe for blueberry oat bran muffins. Clotilde writes that you can make these with either oat bran or wheat bran, so I made them with both. The mini-muffins are oat bran and the full-sized muffins are wheat bran. Choose your fiber!

1 cup oat bran (or wheat bran)
1 cup all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 cup sugar
1 cup blueberries (fresh or frozen; don’t thaw the frozen ones)
1 cup plain yogurt
2 T. vegetable oil
1/2 t. vanilla
2 eggs

Preheat over to 375 degrees. In a large bowl combine bran, flour, baking powder, baking soda, salt and sugar. Add blueberries and toss.

In a smaller bowl, whisk together the yogurt, oil, vanilla and eggs. Pour into the dry ingredients and gently fold with a spatula, being careful not to overmix.

Spray muffin tins with nonstick spray (or line with muffin papers) and fill about 3/4 full. Bake mini-muffins about 12 minutes or just until golden brown and tops spring back when lightly pressed. Bake full-sized muffins 14-16 minutes.

Makes 12 full-sized muffins or about 24 mini-muffins (with a bit of batter left over!)

Note: I used home made whole-milk yogurt for this recipe. You can use low fat yogurt. (Do try to make your own yogurt one day. It’s so easy and it’s the best! There’s a recipe for it here.)

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Joan Gastinger October 6, 2009 at 11:20 am

Looks great. Can’t wait to try this recipe. I love keeping home baked muffins in the freezer to eat as wanted/needed. I do the same for my favorite chocolate cupcakes.

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