Friday, November 19, 2010

Blueberry Peach Bran Muffins

This is a delicious muffin that is one of my family's favourites! Perfect to enjoy with your morning coffee.


1 and ¼ cups all-purpose or whole wheat flour
1 and ½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
1 can sliced peaches
2/3 cup brown sugar
2 eggs
3 Tbsp. vegetable oil in
1/2 tsp. vanilla extract
4 cups Bran Flakes cereal
½ heaping cup blueberries - Fresh or frozen works fine


Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with non-stick cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until combined.

Drain the canned peaches, but reserve 1/3 cup of the juice/syrup from the can. Pour the peaches and the 1/3 cup of juice into a blender or food processor and puree.

In a large bowl, whisk the peach puree with the brown sugar, eggs, vegetable oil, and vanilla. With a rubber spatula, gently stir the Bran Flakes into the wet mixture. Add the dry ingredients into the wet ingredients and stir until just combined.

Lightly coat the blueberries with a small amount of flour. This will prevent them from sinking to the bottom of the batter once they are in the muffin tins and will give you evenly distributed blueberries in your finished muffins. Fold the blueberries into the batter.

Evenly spoon the batter into the prepared muffin tin. Fill the muffin cups all the way to the top because these muffins won't rise much during baking. Bake for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Let cool slightly on a wire rack and enjoy warm.

*Recipe from Karen McMillan

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