Name: Huckleberry Muffins with Oat Bran recipe
Ingredients: 1 ½ cups all-purpose flour;1 cup white sugar;1 ½ teaspoons baking powder;1 teaspoon ground cinnamon;½ teaspoon baking soda;½ teaspoon ground ginger;¼ teaspoon salt;1 cup almond milk;2 large eggs;¼ cup canola oil;½ cup oat bran;1 ¼ cups huckleberries

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Ingredients

1 ½ cups all-purpose flour 1 cup white sugar 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon ground ginger ¼ teaspoon salt 1 cup almond milk 2 large eggs ¼ cup canola oil ½ cup oat bran 1 ¼ cups huckleberries

Nutrition Info

199.4 calories carbohydrate: 34.6 g cholesterol: 31 mg fat: 6.2 g fiber: 1.7 g protein: 3.5 g saturatedFat: 0.7 g servingSize: - sodium: 188.3 mg sugar: 19.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.

Recipe Yield

12 muffins

Recipe Note

These muffins contain huckleberries, a pleasantly sweet berry, with oat bran, adding a nice chewy texture to the muffin.

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