Wednesday, April 23, 2008

Your Breakfast (A Sassy Little Blueberry Bran Muffin)

There she sits, with eleven of her sassy friends. The world's most perfect Blueberry Bran Muffin. Never mind that she's low-fat. It doesn't matter--you'd never dream of eating her without a healthy smear of salted butter on both halves. She's loaded with plump, steaming blueberries, and surrounded by sweet, ever-lovin' bran and wearing a darling little pleated skirt. You're tempted to reach for the most perfect muffin in the world, but instead reach for one of her friends nearby.

So, there she sits, now with ten sassy (but a wee nervous) friends.

I invite you to make a batch of these muffins today. They are sweet, light, moist, and everything a muffin should be. Better yet, double this recipe and give some Low-Fat Blueberry Bran Muffins to someone you love.

Low-Fat Blueberry Bran Muffins

1 1/2 cups wheat bran
1 cup milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup frozen or fresh blueberries

Preheat oven to 375 degrees F. Mix together bran, milk, applesauce, egg and brown sugar. Mix the dry ingredients and add to wet ingredients. Fold in blueberries. Scoop into muffin tin that has been lined with paper muffin liners. (For extra precaution, you may wish to spray muffin liners with non-stick spray--still, some goodness may stick to the liner.)

Bake for 20 minutes. While still warm, spread a healthy dose of butter on each half.

Makes 12.

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