- Cook Time
- Prep Time
- 3 cups bran cereal
- 2 1/2 cups low-fat buttermilk
- 1 1/2 cups non-fat plain yogurt
- 3 cups All-purpose flour
- 2 1/2 tablespoons baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon salt
- 3/4 cup wheat germ
- 3/4 cup (6 oz) egg substitute
- 3/4 cup unsulfured molasses
- 3/4 cup Maple Syrup
- 1/2 cup brown sugar
- 1/3 cup canola oil
- 3 cups Wild Blueberries
1 In large bowl combine bran, buttermilk and yogurt; let stand 15 minutes. Reserve. In separate bowl combine flour, baking powder, baking soda and salt.
2 Stir in wheat germ; reserve. In another bowl blend egg substitute, molasses, syrup, sugar and oil; stir into bran mixture and mix well.
3 Add to flour-wheat germ mixture and mix just to moisten. Fold in Wild Blueberries.
4 Scoop 1/4-cup batter into each greased 1/3-cup muffin tin and bake in 400°F conventional oven or 375°F convection oven 20 to 25 minutes or until firm to the touch.
5 Serve warm.
Source: Wild Blueberry Association of North America