Buttermilk, Bran and Blueberry Muffins

3 c Natural bran

2 c Whole-wheat flour

1/2 c Granulated sugar

1 tb Baking powder

1 ts Baking soda

2 Eggs, beaten

2 c Buttermilk

1/3 c Vegetable oil

1/2 c Molasses

1 c Blueberries, fresh or frozen

In large mixing bowl, mix together bran, flour, sugar, baking powder and baking soda. In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten. Do not overmix. Fold in blueberries (do not thaw if frozen). Spoon into nonstick or paper-lined large muffin tins filling almost to top. Bake at 375F for about 25 min or until firm to touch. Remove from oven and let stand for 2 min before removing muffins from tin. Makes about 20-24. 160 calories per muffin (20) 5 g fat 31 mg cholesterol

111 mg sodium 5 g protein 29 g carbohydrate GOOD:

niacin, iron EXCELLENT: fiber 1 starch choice, 1 fruit, 2 fat The Lighthearted

Cookbook, Anne Lindsay, Canadian Heart Foundation shared by Elizabeth Rodier March 93