These muffins contain huckleberries, a pleasantly sweet berry, with oat bran, adding a nice chewy texture to the muffin.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup white sugar
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons baking soda
- 0.5 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cup almond milk
- 2 large eggs
- 0.25 cups canola oil
- 0.5 cups oat bran
- 1.25 cups huckleberries
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
-
2
Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
-
3
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.
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4
Spoon batter into the prepared muffin cups, filling each 2/3 full.
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5
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.
Nutrition Facts
Per serving
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