The other morning I was having a hankering for some blueberry muffins. However, My Honey is always making note that most muffins are really just cake pretending to be healthy. He is right, of course. I have made the oat bran muffins from the recipe on the box of Quaker Oat Bran, but those are a tad too dense.
Thank goodness for my large collection of vintage cookbooks! The following recipe was adapted by combining the Quaker recipe and a recipe from The Ladies’ Home Journal Cookbook from 1960. I also updated the LHJ recipe to make it a little healthier. The muffins have an interesting “artisan bread”- like crust on the outside but are very fluffy and cake-like on the inside.
My Honey liked them so much, he ate 4 of them at one sitting (and then regretted it because they are very filling if you don’t gobble them down too fast). One muffin with a glass of milk and an egg has been keeping me satified all morning. What do they say? A muffin is “part of a complete and balanced breakfast.”
* Exported from MasterCook *
Blueberry Oat Bran Muffins
Recipe By : Julie-Ann McFann
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup oat bran
3/4 cup skim milk
1/4 cup molasses
2 tablespoons canola oil
1 each egg — well beaten
1 cup all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh blueberries
Line a muffin tin with paper liners. Preheat oven to 400*F.
Mix together the oat bran, flour, baking powder and salt in a large bowl.
In a small bowl, mix together the milk, molasses, oil, and egg.
Slowly stir the liquid ingredients into the dry ingredients, being sure to
incorporate the liquid before adding more to avoid lumpage. The batter
will be very thick.
Fold the blueberries into the batter.
Using a 1/3 measuring cup to facilitate the process, fill muffin pan about
2/3 full.
Bake for 25-30 minutes.
Makes approximately 12 medium muffins.
Source: Adapted from The Ladies’ Home Journal Cookbook and recipe on Oat Bran Box
Copyright: (Cookbook) 1960
Yield: 1 each
Preparation Time :0:10
Start to Finish Time: 0:40
Bake Time: 0:30
Categories : Baked Breakfast Breads
– - – - – - – - – - – - – - – - – - -
Per Serving (excluding unknown items): 111 Calories; 3g Fat (24.8%
calories from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 18mg
Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES :
This batter is very “gloppy” and hard to manage if you try
to pour the batter into the muffin tin directly from the
bowl. I found using a measuring cup facilitates the
filling process much easier.
The muffins have an “artisan crust” on the outside but are
cakelike on the inside.
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