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In Pembina, North Dakota, Alyce Wyman bakes up these moist muffins with a sweet nut topping. “The original recipe called for bran cereal with raisins,” she says. “But I was out of that cereal one day, so I used plain bran flakes and added blueberries instead of raisins. Now I always make it this way.”
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 each) equals 218 calories, 8 g fat (4 g saturated fat), 38 mg cholesterol, 249 mg sodium, 37 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Banana Berry Muffins in Simple & Delicious July/August 2006, p45
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Oct. 02, 2010 by Crafty_Elle_Ohio
I would have to rate it as 5 stars. It is not only delicious but with the bran & blueberries it is highly nutritious. I took it to a prayer meeting and everyone wanted the recipe.
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