Food recipes
Blueberry Nut Oat Bran Muffins
Blueberry Nut Oat Bran Muffins Ingredients: oat bran, raw wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate...
Blueberry Nut Oat Bran Muffins
Ingredients:
oat bran, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
egg substitute, powder
oil, canola
vanilla extract
blueberries, raw
nuts, pecans
cereals ready-to-eat, granola, homemade
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract.
Thoroughly mix the applesauce mixture into the flour mixture.
Fold in the blueberries and pecans.
Spoon the batter into the prepared muffin cups.
Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean.
Cool on a wire rack.
Ingredients:
oat bran, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
egg substitute, powder
oil, canola
vanilla extract
blueberries, raw
nuts, pecans
cereals ready-to-eat, granola, homemade
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract.
Thoroughly mix the applesauce mixture into the flour mixture.
Fold in the blueberries and pecans.
Spoon the batter into the prepared muffin cups.
Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean.
Cool on a wire rack.