The Cooking Doc | Wheat Bran Muffins with Cranberries + Raspberries
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Wheat Bran Muffins with Cranberries + Raspberries

Wheat Bran Muffins with Cranberries + Raspberries

Who doesn’t love a muffin?  This muffin recipe should quickly become one of your “Go-To” recipes.  It is simple, delicious, full of fresh berries (which can be switched out depending on what is in season) and it will freeze great too.

A great breakfast for kids and adults.

And a BIG THANKS to the American Association of Kidney Patients for the recipe!

INGREDIENTS:

1 egg
1/2 cup white sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup rice beverage (unfortified)
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1 1/2 teaspoons baking soda
1 cup cranberries, fresh of frozen
1/2 cup raspberries, fresh or frozen

INSTRUCTIONS:

1 – Preheat conventional over to 350ºF.  Line the muffin tins with paper cups or silpat cups.

2 – In a mixing bowl, whisk the egg, sugar, oil and vanilla together.  Add the rice beverage and mix to combine.

3 – In a separate bowl, sift together the flour, wheat bran and baking soda.

4 – Add the dry ingredients to the web ingredients and mix thoroughly.

5 – Fold the berries into the muffin mixture.

6 – Divide the batter among the muffin cups and bake for approximately 20 minutes or until the tops of the muffins spring back upon touch.

 

 

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