Blueberry Walnut Muffins

This recipe is my own combination from a recipe I found one time in a heath flyer. I modified it and added things that I enjoy and are good for you, like nuts and blueberries...

Made with bran, whole wheat flour and molasses, this muffins are truly a healthy choice, but please, don't let the bran in them, scare you. They taste as delicious as they are good for you. So, go ahead, whip some up and enjoy some delicious goodness...and freeze the rest for another time. You just take them out, and let them defrost on the counter or, if you are in a hurry, defrost them in the microwave oven, for just a few seconds. They will taste just like freshly baked !

INGREDIENTS

1 cup milk (or soy milk)

1 cup raw bran

1 large banana, mashed

1/2 cup unsweetened apple sauce

1 egg

1/4 cup grape seed oil (or canola)

1 tbsp molasses

1/4 cup brown sugar

1 1/4 whole wheat flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup blueberries, fresh or frozen

1/2 cup chopped walnut, for topping

DIRECTIONS

Pour milk into a medium size bowl and add the bran. Mix together and let sit to absorb milk, for 20 minutes or longer.

In another bowl, mix together banana and apple sauce.  Whisk in egg, oil, molasses and brown sugar. Add bran soaked in milk and mix well.

In a separate bowl mix together flour, baking powder, baking soda and salt.

Add to the banana mixture and stir together until all incorporated.

Fold in the blueberries. Using a spring loaded ice cream scoop, scoop the batter into the greased muffin pans. (Use paper liners for easier clean-up)

Sprinkle each muffin with chopped walnuts.

Bake at 375 F for 25 minutes, until golden brown and toothpick inserted in the center comes out clean.

Makes: 12 muffins

TIP: And if you really want to indulge yourself,  cut them in two, while warm  and spread each half with butter or margarine. Yummy!!

Happy Baking!