In relation to my previous post, I continue on my journey of baking and good deeds with a muffin to celebrate my good friend Cayla’s birthday. Cayla is a young girl with an infectious laugh and a charming, bubbly personality. She’s also a damn near vegan. She also let me know she’s not a big fan of cupcakes. So I set out to create a healthy and delicious muffin that she could enjoy for her birthday. Now there are certain parts of the recipe that make it great, such as the inspired use of unsweetened applesauce for moisture. I also substituted almond milk for regular milk, to suit Cayla’s taste. I also threw some sprinkles on there, since y’know, it’s her fricken’ birthday.
A straight up, healthy blueberry bran muffin.
Yields 12 muffins
Ingredients:
- 1 1/2 cups wheat bran
- 1 cup almond milk
- 1/2 cup unsweetened applesauce
- 1 egg
- 2/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped or a toothpick comes out clean when poked through.
- Enjoy with a tall glass of almond milk while listening to ‘Tiny Dancer’ by Elton John.
The recipe is based on:
http://allrecipes.com/recipe/low-fat-blueberry-bran-muffins/
calvindsilva 