One of my favourite “treats” for breakfast is a muffin with my coffee. If I don’t want to feel like I am indulging too much I will opt for a bran muffin. Second Cup sells delicious blueberry bran muffins that I will often get, and I think this recipe tastes just like them. If you want them less sweet reduce the honey/agave by half, otherwise keep the recipe the same. Feel free to leave out the blueberries or substitute raisins but I think the blueberries are a delicious addition.
Preheat oven to 375.
Spray a regular size muffin pan with nonstick spray or line with muffin liners.
In a medium size bowl mix together oat bran, whole wheat flour, baking soda and kosher salt.
In another bowl mix together canola oil, eggs, molasses and agave or honey.
Mix the wet ingredients into the dry ingredients until combined. Add in buttermilk and mix well.
Fold in blueberries gently.
Fill muffin pan leaving a small amount of space at the top.
Bake 25 minutes or until a cake tester comes out clean.
Makes 12 regular size muffins
Adapted from The Summertime Anytime Cookbook
*Making Your Own Buttermilk: Place one Tablespoon of white vinegar or lemon juice in a measuring cup. Add enough milk to measure 1 cup. To get 1 1/4 cups buttermilk you will need to do this twice.
Looking for reasons why fibre is good for you post-partum? Read this article by Sarah Remmer.
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