Breakfast for 10

Blueberry Bran Muffins

Name: Blueberry Bran Muffins
Total time: 25 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup wheat bran; 1 1/2 cups whole wheat pastry flour or white whole wheat flour; 1 tbsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp cinnamon; 1/4 cup brown sugar; 1/4 cup blackstrap molasses; 1/2 cup unsweetened applesauce; 2 large eggs; 3/4 cup unsweetened vanilla almond milk; 1 tbsp apple cider vinegar; 1/3 cup melted coconut oil; 1/2 cup raisins; 3/4 cup fresh or frozen blueberries; 1/2 cup chopped walnuts

Bran, whole wheat flour, applesauce, molasses, berries, and walnuts bake into moist muffins with gentle cinnamon flavor.

$0.50per serving $

25 minstart to table

10servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school Summer

Ingredients

1 cup wheat bran
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 cup brown sugar
1/4 cup blackstrap molasses
1/2 cup unsweetened applesauce
2 large eggs
3/4 cup unsweetened vanilla almond milk
1 tbsp apple cider vinegar
1/3 cup melted coconut oil
1/2 cup raisins
3/4 cup fresh or frozen blueberries
1/2 cup chopped walnuts

Steps

Heat the oven to 375 F and line a 10-cup muffin pan.
Whisk the bran, flour, baking powder, baking soda, salt, cinnamon, and brown sugar in a large bowl.
Stir the molasses, applesauce, eggs, almond milk, vinegar, and melted coconut oil in a second bowl.
Pour the wet mixture into the dry mixture and stir until just combined.
Fold in the raisins, blueberries, and walnuts.
Fill the muffin cups and bake for 15 to 18 minutes, until a tester comes out clean.

Main ingredient on sale this week? See what to make with eggs on sale.