My Blueberry Bran Muffins

This is what I learned about baking -- everyone and every recipe has a secret ingredient.  All basic recipes survive without these secret ingredients, but once you add it, you bring out a whole new dimension to your basic recipe.  Textures or flavours can change altogether.  Here is my secret recipe for a moist bran muffin --- Applesauce.  Healthy, yummy and keeps your bran muffin very moist.

If you haven't baked muffins before, there is one simple rule to follow.  Do not overmix!  Put dry and wet ingredients into two separate bowls and mix carefully together until dry ingredients are moist.  This rule also applies to all sweet breads (tea breads and such).

This recipe is a my basic bran muffin recipe and you can make your own changes like using whole wheat flour or adding some ground flax to make it healthier.

Try this recipe and let me know how it turned out for you!

Blueberry Bran Muffins

2 3/4 cups flour
1 1/2 cups granulated sugar
2 cups wheat bran
1 Tbsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp all-spice
1/2 tsp ground ginger

1 cup oil
2 1/2 cups applesauce
4 eggs
2 tsp vanilla

2 cups blueberries (fresh or frozen, not thawed)

1.  In a large bowl, sift together all dry ingredients except wheat bran.  Add in wheat bran and mix thoroughly together.
2.  In another bowl,  add eggs, oil, applesauce and vanilla and mix well.
3.  Add liquid mixture to your dry mixture and mix until no lumps.  Remember, do not overmix or your muffin will not rise and will be tough and dry.
4. Gently fold in blueberries (or any additions you may like to put like raisins, cranberries, etc)
5. I fill my muffins tins to top to give them a nice dome.  Bake for 30-35 minutes at 350 deg F preheated oven or until toothpick comes out clean.