Summer Ice Box Muffins
Created by Art Smith
Servings: Makes approximately 30 muffins
Ingredients
  • 3 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 1/2 teaspoons baking soda
  • Pinch of salt
  • 2 teaspoons cinnamon
  • 3 cups bran cereal
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs , beaten
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 1 cup 2 percent milk
  • 2 cups plain yogurt
  • 1 teaspoon whole vanilla
  • 3 cups blueberries or 2 cups dried cranberries or cherries
Directions
In a large bowl, sift the all-purpose and whole wheat flours, soda, salt and cinnamon. In another, add the regular and brown sugars, eggs, applesauce, oil, milk and vanilla and beat well. Pour the wet ingredients into the dry, add the cereal and blend well, stirring carefully. Place the batter into a sealed plastic container in the refrigerator, and use as needed.

When ready to bake, use the batter from the container as needed. Take out the desired amount of batter, stir in some fresh blueberries, and place 1/4 cup of batter in oiled muffin tins. (Or line the tins with paper muffin cup liners.) Pre-heat the oven to 400 degrees and bake for about 5 minutes. Reduce the heat to 375 degrees and bake for about 15-20 more minutes, or until a toothpick inserted in the muffins comes out clean.

Remember, only add the fresh blueberries (or other fruit) to the batter immediately before baking. The batter will keep in your refrigerator for up to a week.

Nutritional Information
171 calories, 5.3 grams fat, 1.0 gram saturated fat, 24 mg of cholesterol, 172 grams sodium, 29.4 grams carbohydrate, 3.7 grams fiber, 4.1 grams protein