Blueberry and Low Bush Cranberry Muffins
Yield: 12 regular muffins
Prep time: 10 minutes
Bake time: 15-18 minutes
1 cup All Bran cereal (original)
2/3 cup boiling water
1 2/3 spelt flour
1/3 cup corn flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups oat bran
2 eggs, beaten
1 cup pure maple syrup
2 cups buttermilk
1 cup applesauce
cranberries and blueberries (about 1 cup each)
pecans (about 3/4 cup)
Preheat oven to 400*
Pour boiling water over feral and set aside.
Sift together spelt flour, corn flour, baking soda, baking powder and salt.
Mix oat bran into the wet All Bran cereal. Add eggs, maple syrup, buttermilk and applesauce.
Mix the sifted dry ingredients with wet ingredients. Stir only until combined; do not over mix. It should look like cake batter.
Place pecan pieces in bottom of a greased muffin tin – just a scant layer in each. On top of that, fill each opening 2/3 full. Sprinkle with blueberries and cranberries. Cover with a spoonful of batter and a few more pecan pieces.
Bake 15-18 minutes.
Frozen berries can be used instead of fresh – no need to thaw.