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Honey Bran Blueberry Muffins

February 24, 2017

Inspired by our favorite local restaurant, Farmhouse Pantry, I've been looking for ways to incorparate local foods and ingredients into our meals.  After some Google investigating I came across a conversion chart for replacing sweetener in recipes with honey.  I decided to try it out with a recipe for low fat, high fiber blueberry bran muffins and they came out amazing!  

 

 Ingredients

  • 1 1⁄2 cups wheat bran 

  • A little less than 1 cup nonfat milk 

  • 1⁄2 cup  unsweetened applesauce

  • 1 egg

  • 1/2 cup honey

  • 1⁄2 teaspoon  vanilla extract

  • 1⁄2 cup  all-purpose flour

  • 1⁄2 cup  whole wheat flour

  • 1 teaspoon  baking soda

  • 1 teaspoon  baking powder

  • 1⁄2 teaspoon  salt

  • 1 cup blueberries

 

Preheat oven to 375 degrees.

 

Grease muffin cups or use paper muffin liners.

 

Mix together wheat bran and milk, and let stand for 10 minutes. 

 

In a large bowl, mix together applesauce, egg, honey, and vanilla.  The honey in this recipe is being used to replace brown sugar.

 

Mix in bran mixture.

 

Combine all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.

 

Stir into bran mixture until just blended.

 

Fold in blueberries.

 

Fill into muffin cups.

 

Bake in preheated oven for 15 to 20 minutes, or until tops are springy.  It ended up being around 24 minutes for mine.

 

I was worried that they were going to come out mushy but that didn't happen.  The honey seems to have stopped them from drying out while adding just enough sweetness.  Most importantly, they are Noah approved!

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