BLUEBERRY BRAN MUFFINS

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Blueberry Bran Muffins image

This recipe is from Bon Appetit June 2007 source is the Ristretto Roasters in Oregon. This recipe calls for muffin pans with 1 cups muffin cups. If you use a standard muffin pan (with 1/3 cup muffin cups), bake the muffins for only about 30 minutes. Using the smaller pan will make about 24 muffins.

Provided by Little Suzy Homemak

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

Pam cooking spray
2 cups all-purpose flour
1 tablespoon morton's coarse kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sour cream
1 cup sugar
1 cup vegetable oil
1 cup dark molasses
3 large eggs
6 cups wheat bran
2 cups frozen blueberries (do not thaw)

Steps:

  • Preheat oven to 350 degrees. Spray 12 1-cup muffin cups with nonstick spray.
  • Whisk flour, salt, baking soda and baking powder in medium bowl.
  • Whisk sour cream, sugar, oil, molasses and eggs in a large bowl.
  • Add wheat bran and stir until almost blended.
  • Add frozen berries and stir until evenly disrtibuted.
  • Divide batter equally among prepared muffin cups, about 2/3 cup each.
  • Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer to rack and cool completely.
  • Can be made 8 hours ahead. Let stand at room temperature.

Nutrition Facts : Calories 568.1, Fat 28.4, SaturatedFat 7.4, Cholesterol 66.4, Sodium 631.6, Carbohydrate 82, Fiber 13.8, Sugar 41.3, Protein 9.2

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