Wednesday, May 18, 2011

Blueberry-Apple Bran Muffins (with Flax)

I am teased for how much tinkering I do to recipes. I usually like to cram as much goodness into every bite my family takes, so my original recipes often become unrecognizable.

This is one case of a super nutritious muffin that actually tastes good! Honey and fruit are the only sweeteners needed for this recipe and they are also full of wholesome whole wheat flour and flaxmeal. They are also naturally low fat without any added butter or oil.

They are best straight from the oven so you may even want to consider making them for a brunch. I made a big batch to freeze for snacks and lunches.

Blueberry-Apple Bran Muffins with Flax
Makes 24-26  muffins
Yes, this recipe uses a few bowls, but it is easy to put together and is worth the few extra steps. This is a big recipe, for a smaller batch just halve the recipe.

Mix together in a large bowl:
3 cups wheat bran
2 cups buttermilk (or soured milk, made with a few tablespoons of lemon juice or vinegar mixed with milk)

In large mixing bowl or bowl of stand mixer, whisk together the following and then add to wheat bran mixture:
3/4 cup applesauce
3/4 cup honey
2 eggs
1 tsp vanilla

In another medium bowl, combine the following and then add to above mixture :
1 1/2 cups whole wheat flour
1/2 cup flaxmeal
2 tsp soda
2 tsp baking powder
1/4 tsp sea salt

Toss together in a small bowl and add to above mixture:
2 cups fresh or frozen blueberries
1 tbsp flour

1 cup grated apple

1. Preheat oven to 375 degrees.
2. Mix together as noted above and scoop into lined or greased muffin tins.
3. Bake for 20-22 minutes, or until toothpick comes out clean.