Bran Muffins with Blueberries & Raspberries

Try this recipe and you'll never buy a muffin again!

Makes 10

Ingredients

• 1/2 cup brown sugar (or reduce to 1/3)
• 1/2 cup canola oil
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 large egg
• 1/8 cup molasses
• 1 cup wheat bran 
• 1 cup whole wheat flour + 1 tablespoon
• 1 cup milk,  (or yogurt/milk combination)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon wheat germ (optional)
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries

Preparation

1. In a large bowl, mix the sugar, oil, salt, vanilla, egg and molasses together with a whisk. 
2. Add 1 cup of milk or you can add 1/2 cup of milk and 1/2 cup of plain yogurt.
3. Add the dry ingredients - bran, flour, soda, baking powder and wheat germ.  Mix gently till the flour is incorporated.
4. Fold in the berries, careful not to overmix.
5. Line a muffin tray with paper cups and spray with Pam.  Fill about 3/4 full. (Should make about 9 - 10). Batter will be fairly wet.  If you don't have paper cups, just spray the pan with Pam. The muffins will come out easily and have a nice evenly browned bottom. 
6. Bake in a pre-heated 400F oven for 12-15 minutes on the middle rack.  Check after 10 minutes. They should spring back when lightly touched.  Be careful not to overbake them as they will by dry.  Cool in pans for 10 minutes and then remove to cool on a rack.

You can use 1/2 cup of raisins instead of the fruit and add 1/2 cup of chopped walnuts or pecans.  Add a cup of grated carrot to make carrot bran muffins, omitting the fruit. 

Tips

• Do not overmix any batter as this will make muffins or cake peak when baked (pointy tops).
• Use an icecream scooper to ensure evenly sized muffins. 
• These muffins freeze well.  Put 2 in a small freezer bag, pressing out the air.
• Fresh berries work the best.
• You can use 1% Milk, 2% or whole milk.  Calories will vary.