Sunday, April 7, 2013

Cranberry & Blueberry Bran Muffins

These whole grain muffins are packed with nutrients and taste without the guilt.  I took a basic recipe and replaced the refined sugar with maple syrup and substituted applesauce for the butter.  I also used spelt flour instead of whole wheat flour, so they're light and fluffy-not dense like a regular bran muffin.  Adding Alaska blueberries and cranberries along with pecans loads them with lots of antioxidants and flavor, making these muffins a wholesome breakfast on-the-go or a healthy mid-day snack. ~Audrey
1 cup All Bran cereal (original)
2/3 cup boiling water
1-2/3 cup spelt flour
1/3 cup corn flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups oat bran
2 eggs, beaten
1 cup pure maple syrup
2 cups buttermilk
1 cup applesauce
cranberries and blueberries

Preheat oven to 400 degrees.

Pour boiling water over All Bran cereal and set aside.  

Sift together spelt flour, corn flour, baking soda, 
baking powder and salt.

Mix oat bran, wet All Bran cereal, eggs, maple syrup, 
buttermilk and applesauce.

Combine sifted ingredients with wet ingredients. 

Stir until everything is combined.  Don't over mix.  
It should look like cake batter.

Place pecan pieces on the bottom of greased muffin pan.

Fill 3/4 way with batter, add some blueberries and cranberries. 
Top with a spoonful of batter and a sprinkling of pecan pieces.
Bake for 15-18 minutes. 

I used frozen berries I picked last summer.  
You can use either fresh or frozen berries, it doesn't really matter.

Enjoy warm, right out of the oven.

Makes 2 dozen wonderful muffins.

Alaska cranberries, full of antioxidants and pure goodness.

Wild Alaska blueberries.