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

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

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  • 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.

Cook's Note:

The berries I use in the recipe are from a bush in my backyard. Other wild berries may be substituted for them with the same great results. Bush berries work the best for this recipe.

Nutrition Facts

199 calories; protein 3.5g; carbohydrates 34.6g; fat 6.2g; cholesterol 31mg; sodium 188.3mg. Full Nutrition
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