Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of
the oven. Line a 12 cup muffin pan with paper liners or else spray with a
nonstick vegetable spray.
In a large bowl, stir
together the flours, wheat bran,
sugar, baking powder, baking soda, salt, and ground cinnamon.
In another bowl
whisk together the lightly beaten egg white, molasses, vanilla extract, oil, and buttermilk.
Add the wet
ingredients to the dry ingredients, and stir just until moistened. Gently stir
in the berries, making sure not to crush them.
Fill the muffin cups, using two spoons or an
ice cream scoop, about 3/4 full. If you like sprinkle the tops of the muffins
with rolled oats. Bake about 18 to 20 minutes or until a toothpick
inserted into the center of a muffin comes out clean. Remove from oven and
place on a wire rack to cool slightly before serving.
Makes about 12
- 14 standard-sized muffins.
1 cup (130 grams) all
1/3 cup (45 grams)
whole wheat flour
cup (50 grams) wheat bran
1/3 cup plus 1
tablespoon (80 grams) light brown
2 teaspoons baking
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground
large egg white,
1/4 cup (60 ml) unsulphured molasses
1 teaspoon pure
tablespoons canola oil
(240 ml) buttermilk
fresh or frozen blueberries (if using frozen berries, do not thaw)