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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 95g Recipe makes 12 muffins) |
||
| Calories 190 | ||
| Calories from Fat 60 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 323mg | 13% | |
| Potassium 130mg | 3% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 12.7g | ||
| Protein 3.8g | 7% | |
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Ingredients
- 2 1/2 cups bran flakes
- 1 1/4 cups milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon almond extract (or vanilla)
- 1 egg
- 1/3 cup margarine, melted
- 1 1/4 cups flour
- 1 (12 ounce) package fresh blueberries, washed
Directions
1
Measure cereal into mixing bowl and stir in milk.2
Let sit a few minutes to soften.3
Stir in baking powder, salt, sugar, almond extract, egg and margarine.4
Mix well.5
Stir in flour.6
Gently fold in blueberries.7
Spoon into 12 muffins cups that you have sprayed well with Pam.8
Sprinkle more sugar on top of each muffin, if desired.9
Bake in preheated 400 degree oven for 25 minutes.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Laura Charlonne
On May 22, 2009
Mine made about 20 muffins and they burned on the bottom. They did taste great, i'd make them again just lower the heat.
From: Michelle S.
On Apr 27, 2005
These were VERY tasty! I was looking for something somewhat more healthy for an on the go breakfast! I used frozen blueberries which made the color funky, but did not effect the taste, and only 1 cup...I cannot imagine using the whole amount...way too much I would imagine. I also used the almond extract. I was afraid the 1T baking powder was a typo, but the batter filled the muffin cups nearly to the top for 12 and they did NOT ooze all over so that pleased me VERY much. The texture is wonderful! I will be making these again!
From: Mikie's Wife
On Aug 9, 2006
It called for too much blueberries. I also used used anise extract to add a little extra taste. They turned out good. Next time less blueberries, probably half.
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