My crafting and family life journal

Blueberry Bran Muffins

Yeah! It is blueberry season. There are sweet fresh blueberries coming into season all over the state, so I just had to make some blueberry bran muffins. Unfortunately, this is not one that I have had an opportunity to convert to gluten-free yet, so we have slipped back into wheat flour for this little treat. You may want to try this delicious muffin if you have converted to gluten-free by choice and not due to health problems. The nutritional value of these little gems make adding a bit of wheat flour back into the diet for a short period of time a little easier.

blueberry bran muffins

Ingredients

  • 1 1/4 cup SmartBran cereal (can be found in the wholefoods section of most larger markets)
  • 1 3/4 cups unsweetened 100% apricot juice (I like the Ceres brand)
  • 5 tbs flaxseed meal
  • 1/4 cup raw shelled hemp seeds
  • 1 cup wholewheat flour
  • 1 cup unbleached white flour
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp cardamom
  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Directions

  1. Preheat oven to 400 degrees. and prepare 18 muffin cups.
  2. In a small bowl, stir smartbran into 1 cup of juice and set aside for 15 minutes to soften.
  3. In a large bowl combine flaxseed meal, flours, hemp seeds, baking powder, baking soda, cinnamon, and cardamom.
  4. In a medium bowl, beat remaining 3/4 cups of juice, olive oil, maple syrup and vanilla. Add softened Smartbrand and beat for 30 seconds.
  5. Pour liquid mixture into dry ingredients. Add blueberries and stir until just blended.
  6. Divide batter among muffin tins.
  7. Bake of 17 – 18 minutes turning muffin tins 1/2 way through the cooking process.
  8. Cool for 10 minutes before turning muffins out on a rack.
  9. Serve at room temperature with some yogurt  and fresh fruit.
  10. Freeze leftovers to retain freshness.
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