Blueberry Bran Muffins
A few more minutes under the covers or a healthy breakfast?
Today was a bitter cold winter morning in Ohio and I did not want to get out of bed. For the 3rd day in a row, I traded breakfast for the luxury of pulling the covers high up over my head and hitting the snooze button on the alarm clock. For 10 minutes that seemed more like 10 seconds, I was able to stay tucked into the warmth of my bed. However, reality hit quickly as as soon as my feet hit the cold floor and like many morning before, I was in a full blown rush just to get out the door.
While shivering in my freezing cold car, I immediately regretted not having a hot cup of coffee with cream and something healthy to fuel my day. Knowing that a commitment to get up earlier was not the solution, I decided that as soon as I got home, I would make some Blueberry Bran Muffins for breakfast and set the timer on my coffee pot. Tomorrow morning, I will probably hit the snooze button again, but this time I will have breakfast too.
Blueberry Bran Muffins
2 cups fresh blueberries or frozen blueberries, washed and stems removed
1 1/2 cups All Bran Cereal with extra fiber
1 1/2 cups Vanilla Soy Milk or regular milk
1 large egg
1/3 cup canola oil
3/4 cup of Splenda
2 tablespoons of lemon, orange, or tangerine zest
1/2 teaspoon of vanilla extract
1/2 teaspoon of butter extract
1 cup of whole wheat pastry flour
1 tablespoon of baking powder
1 teaspoon of cinnamon
3/4 cup of chopped pecans
Preheat the oven to 375° F. Lightly grease muffin tins or line them with paper liners. In a large mixing bowl, combine the cereal and the milk. Allow this mixture to rest for 15 minutes. Stir in the egg, oil, Splenda, zest, and extracts.
In a separate bowl, combine the flour, baking powder, cinnamon, and pecans.
Add the dry ingredients to the cereal mixture. Gently stir, just until blended. Do not over stir as stirring to much will affect the light texture of the muffins. Gently fold in the blueberries.
Spoon the batter into the greased or lined muffin tins and bake the muffins for 25 minutes or until a cake tester inserted into the center of the muffin comes out clean.
Yields: 18 Muffins
During the summer I love ordering Michigan Blueberries in bulk from Miller’s Farm Market in Mount Vernon, Ohio. The blueberries are like bright blue gems of summer flavor. I have not tried canning them, but I freeze them in baking pans, divide them up, seal them in vacuum sealer bags, and store them in the freezer to use throughout the year.