Ingredients Jump to Instructions ↓

  1. 1 cup processed bran

  2. 1 cup skim milk

  3. 1/2 cup butter , at room temperature

  4. 1 cup lightly packed brown sugar

  5. 1 egg

  6. 2 cups whole-wheat (self-rising) flour

  7. 1 cup fresh or frozen blueberries

Instructions Jump to Ingredients ↑

  1. 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 quite 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.


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