Blueberry Bran Muffins

Blueberry Bran Muffins

Makes 12 muffins

1/4 cup butter

1/4 cup applesauce
1/4 cup firmly packed dark brown sugar
3 egg whites, beaten lightly

6 oz container Greek yogurt
1/4 cup dark molasses
1 cup fresh blueberries or 1/2 cup raisins or other dried fruit

1/2 cup all purpose flour

1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt

3/4 cup wheat bran

1/4 cup oat bran

1 teaspoon Penzey’s Baking Spice

Sugar in the Raw for sprinkling (optional)

Preheat oven to 400ºF. In a large bowl with an electric mixer cream together butter, applesauce and brown sugar until the mixture is light and fluffy. Beat in egg whites, Greek yogurt, and molasses.

In a bowl whisk together all purpose flour, whole wheat flour, baking soda, salt, baking spice, wheat bran and oat bran. Add the bran mixture to the yogurt mixture, and stir the batter until it is just combined. Carefully stir in the blueberries or dried fruit. (The batter will be lumpy.)

Spoon (or scoop with a small ice cream scoop) the batter into muffin tins, sprinkle sugar in the raw on top (optional), and bake the muffins in the middle of the oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. (Mini muffins will be done in about 12 minutes.) Turn the muffins out onto a rack and cool.

Nutrition Information for 1 muffin: