Blueberry Bran Muffins

By Hklbrries

The goodness of blueberries combined with healthy fiber. Fragrant with a hint of orange peel and cinnamon. Even better, cinnamon is one of those ingredients that helps to control blood sugar! Try these scrumptious muffins for breakfast for a healthy snack No one will guess they're good for you!

Ingredients

• 2 cups fresh blueberries
• 1 1/2 cups all-bran cereal with extra fiber (has less sugar)
• 1 1/2 cups plain soy milk
• 1 large egg
• 1/3 cup canola oil
• 3/4 cup Splenda
• 2 tbsp freshly grated orange zest
• 1 tsp vanilla
• 1 cup whole wheat pastry flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 3/4 cup chopped pecans

Preparation

Step 1

Wash the blueberries, then remove the stems. Lay the berries on a paper towel to dry.

Preheat the oven to 375 F.

Grease your muffin tins or line them with paper liners.

In a large mixing bowl, mix together the cereal and the soy milk; soak the mixture for about 15 minutes. Stir in egg, oil, Splenda, orange zest and vanilla.

In a separate bowl, combine the flour, baking powder, cinnamon and nuts. Gently stir in the blueberries.

All at once, add the dry ingredients to the cereal mixture. Gently stir, just until blended. Do not overstir! Too much stirring destroys the light texture of muffins. Spoon the batter into greased or paper-lined muffin tins.

Bake the muffins for 25 minutes, until the cake tester inserted in the center of a muffin comes out clean.