Time: 1 hour.
Complexity: easily
Servings: 12

To sweeten her bran muffins, Ina Garten adds more blueberries and replaces some of the granulated sugar with honey. The result is amazing! Perfectly moist, just the right amount of sweet, and healthy breakfast muffins that are rich in fiber and antioxidants.

Ingredients:

• 0.5 cup vegetable oil + extra to grease the pan
• 1 cup premium flour
• 1 teaspoon coarse salt
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 200 g Greek yogurt
• 0.5 cups of sugar
• 0.5 cups honey
• 2 very large eggs, lightly beaten
• 1 tsp vanilla extract
• 2.5 cups wheat bran
• 1.5 cups fresh blueberries (220 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, wheat bran, cinnamon, blueberry, honey, eggs, yogurt

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Preparation:

Step 1
• Preheat oven to 175°C. Grease the top of a 12-cup muffin tin with vegetable oil and line the muffin cups with paper liners.
Step 2
• In a medium bowl, combine the flour, salt, baking powder, baking soda, and cinnamon. In a larger bowl, combine the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until smooth. Fold in the flour mixture until smooth. Gently fold in the wheat bran and blueberries, distributing them evenly.
Step 3
• Spoon the batter into muffin tins. Bake for 25–30 minutes, until golden brown and a tester inserted into a muffin comes out clean. Cool for 5 minutes and serve warm or at room temperature.

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