Ingredients and Weight:
- 1 cup all-purpose flour
- 1 cup wheat bran
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup low-fat milk
- 1/4 cup vegetable oil
- 1 cup fresh blueberries
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine flour, wheat bran, sugar, baking soda, and salt. Mix well.
- In a separate bowl, whisk together egg, milk, and vegetable oil.
- Add the liquid mixture to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the fresh blueberries.
- Scoop the batter into muffin cups, filling them about 3/4 full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per muffin (approx.)
- Fat: 9g
- Carbohydrates: 38g
- Protein: 5g
- Fiber: 3g (due to the wheat bran)
Dish Characteristics:
- These muffins are moist and have a slight crunch from the wheat bran.
- The blueberries add a fresh and slightly tart flavor.
- Low in fat but still satisfying and sweet.
User Comments:
- "These muffins are delicious! The blueberries give them a great flavor and they are not too sweet." - John Doe
- "I love the crunch from the wheat bran. These muffins are a great way to start the day." - Jane Smith
- "These muffins are so moist and flavorful. I will make them again for sure." - Michael Johnson
Special Precautions and Tips:
- Use fresh blueberries for best results. If frozen blueberries are used, make sure they are fully thawed before adding to the batter.
- Do not overmix the batter, as this can lead to tough muffins.
- For extra flavor, add a sprinkle of cinnamon to the dry ingredients.
- Store muffins in an airtight container to keep them fresh and moist.
