The blueberries and brown sugar mask the bitterness of the whole-wheat flour and bran cereal to create a fibre-rich muffin with an appealing sweet taste and texture. Add a cup of milk and a fruit for a well-balanced breakfast! Makes 12 muffins.
Ingredients
| Whole-wheat flour |
3/4 cup (175 mL) |
| All-purpose flour |
3/4 cup (175 mL) |
| Brown sugar |
2/3 cup (150 mL) |
| Bran cereal |
1/2 cup (125 mL) |
| Baking powder |
2 tsp (10 mL) |
| Salt |
1/4 tsp (1 mL) |
| Eggs |
2 large eggs |
| Vegetable oil |
1/2 cup (125 mL) |
| 2% Milk |
1/2 cup (125 mL) |
| Blueberries, fresh or frozen |
1 cup (250 mL) |
Instructions
- Preheat oven to 425ºF (220ºC). Spray a 12-cup muffin pan with non-stick cooking spray or line with paper liners.
- In a large bowl, combine flours, sugar, bran cereal, baking powder and salt.
- In a medium bowl, whisk together the eggs, oil and milk.
- Stir egg mixture into flour mixture just until combined. Gently stir in blueberries.
- Spoon batter into muffin pan.
- Bake for 18 minutes or until a toothpick inserted into the centre comes out clean. Let cool for 10 minutes and remove from pan.
