Cranberry and Blueberry Fiber Power Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a modified version of the Cranberry and Blueberry Bran Muffins. It has a lot more fiber and uses more whole wheat flour and less sugar. It makes muffins that are dense but not too dry. It's more a breakfast muffin than a cake like one. Serves 12 muffins. Ingredients:
1 1/3 cup all purpose flour |
1 1/3 cup whole wheat flour |
2 3/4 cup wheat bran |
2/3 cup light brown sugar |
4 tsp baking powder |
2 tsp baking soda |
1/2 tsp salt |
1/2 tsp ground cinnamon |
2 large egg white, lightly beaten |
1/2 cup molasses |
2 tsp pure vanilla extract |
4 tbsp canola oil |
2 cup whole milk |
4 tsp lemon juice |
1 cup blueberries |
1 cup cranberries |
Directions:
1. Preheat oven to 375 degrees F and place rack in the center of the oven. Spray the pan with a nonstick vegetable spray.
2. In a small bowl, put the whole milk and lemon juice. Let sit for a while.
3. In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt and ground cinnamon.
4. In another bowl, whisk together the lightly beaten egg white, molasses, vanilla, oil and milk with lemon.
5. Add the ingredients together. Stir until moistened.
6. Add berries without crushing them. The berries can be fresh or frozen, if they're the latter, do not thaw them.
7. Put the mix in the muffins cup so that each muffin is around the same size.
8. Bake 20 to 25 minutes, 30 minutes if you like your muffins dry and dense.
9. When done baking, let the muffins cool down for a while before removing them from their cups.
10. You can put dried cranberries or raisins on top of the muffins before cooking them.
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