** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In large mixing bowl, mix together bran, flour, sugar, baking powder and baking soda.
2. In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten.
3. Do not over mix. Fold in blueberries (do not thaw if frozen).
4. Spoon into nonstick or paper-lined large muffin tins filling almost to top.
5. Bake at 375 F for about 25 min or until firm to touch.
6. Remove from oven and let stand for 2 min before removing muffins from tin.
Comments on Buttermilk-Bran & Blueberry Muffins Recipe:
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Posted by a Visitor - June 03, 2012
Appears to be 2 cups of blueberries.
Posted by a Visitor - June 03, 2012
one key ingredient missing in the recipe is the BLUEBERRIES...what is the quantity???
Dietary Notes:
This recipe is very low-sodium with 128.85mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Blueberries allergies.
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