Title: Buttermilk bran and blueberry muffins
 Categories: Muffins
      Yield: 20 Servings
 
      3 c  Natural bran
      2 c  Whole-wheat flour
    1/2 c  Granulated sugar
      1 tb Baking powder
      1 ts Baking soda
      2    Eggs, beaten
      2 c  Buttermilk
    1/3 c  Vegetable oil
    1/2 c  Molasses
      1 c  Blueberries, fresh or frozen
 
  In large mixing bowl, mix together bran, flour, sugar, baking powder
  and baking soda.  In another bowl, combine eggs, buttermilk, oil and
  molasses; pour into bran mixture and stir just enough to moisten. Do
  not overmix. Fold in blueberries (do not thaw if frozen).
  
  Spoon into nonstick or paper-lined large muffin tins filling almost
  to top. Bake at 375F for about 25 min or until firm to touch. Remove
  from oven and let stand for 2 min before removing muffins from tin.
  Makes about 20-24.
  
  160 calories per muffin (20) 5 g fat 31 mg cholesterol 111 mg sodium
  5 g protein 29 g carbohydrate GOOD: niacin, iron EXCELLENT: fiber
  
  1 starch choice, 1 fruit, 2 fat The Lighthearted Cookbook, Anne
  Lindsay, Canadian Heart Foundation shared by Elizabeth Rodier March 93