Diabetic Blueberry All Bran Muffins Recipes

Steps:

• In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
• In another bowl stir buttermilk with bran. Let stand 5 minutes.
• Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
• Fill greased muffin cups 3/4 full.
• Bake at 375 for 20-25 minutes.
• Let stand 5 minutes.
• Remove from pan.

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

Steps:

• Stir together Flour, Splenda,Baking Powder,& Salt. Set aside.
• In large mixing bowl,combine cereal & milk. Let stand 5 minutes or till softened.
• Add egg & applesauce. Beat well.
• Add flour mixture. Fold in blueberries.
• Spoon into paper lined & ( Pam) sprayed muffin pans.
• Bake 400 * 15 - 20 minutes. Makes 12.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Steps:

• Preheat oven to 350° F.
• Line 10 muffin cups with paper liners.
• Sift together flour, baking powder, salt, set aside.
• Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
• Add eggs one at a time beating well after each addition.
• Stir in vanilla.
• Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
• Fold in berries.
• Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
• Cool in pan 10 minutes on a wire rack.
• Remove from pan.
• Cool completely on wire rack.

Steps:

• Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,