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- 1 cup processed bran
- 1 cup skim milk
- 1/2 cup butter, at room temperature
- 1 cup lightly packed brown sugar
- 1 egg
- 2 cups whole-wheat (self-rising) flour
- 1 cup fresh or frozen blueberries
Preheat the oven to 375 degrees F. Butter a 12-cup muffin pan.
Soak the bran in the milk for approximately 30 minutes, or until all of the liquid is absorbed. Cream the butter and sugar until light and fluffy. Beat in the egg. Add the bran mixture, then fold in the flour and mix well. Stir in the blueberries and spoon the mixture into the prepared muffin pan. Bake for 25-30 minutes, or until risen and golden and a skewer inserted in the middle of a muffin comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Serve warm or cool with a low-fat spread.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
232 calories; 9g total fat; 39mg cholesterol; 25mg sodium; 37g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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