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Blueberry Bran Muffins (Dairy and Sugar Free)
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Description
My niece is allergic to dairy and cannot have cane sugar, so I adapted this recipe from one I found years ago for Bran Muffins in a book published in the early 90’s called “Cooking Without Mom.”
Ingredients
- 1 cup Coconut Milk (or Fruit Juice)
- 1 cup Bran
- 1 whole Egg
- ½ cups Vegetable Oil
- ½ cups Maple Syrup
- ½ teaspoons Vanilla
- 1 teaspoon Baking Soda
- 1-½ cup Flour
- 1 teaspoon Baking Powder
- ⅔ teaspoons Salt
- ½ cups Blueberries
Preparation
1. Mix coconut milk (or juice) with bran. Let stand.
2. Mix egg, oil, maple syrup, vanilla and baking soda.
3. Mix flour and baking powder and salt in another bowl.
4. Mix bran mixture with liquid mixture.
5. Stir in flour mixture and stir until smooth.
6. Fold in blueberries.
7. Fill greased or lined muffin cups 3/4 full with batter.
8. Bake for 20-25 minutes at 350 degrees until toothpick comes out dry.
Note: both fresh and frozen blueberries work in this recipe.
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