Blueberry Bran Muffins - Dallas News |

Blueberry Bran Muffins

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Thanks to Karin Hosenfeld of


Blueberry Bran Muffins

· 1-1/2 cup all-purpose flour
· 3/4 cup Splenda sugar blend
· 1/2 cup All-Bran bran buds
· 2 tsp. baking powder
· 1 scoop whey protein
· 1/4 tsp. salt
· 1/2 cup Country Crock Original spread
· 2 eggs
· 1/2 cup skim milk
· 1-1/2 cups fresh or frozen blueberries

1. Preheat oven to 425°. Spray 12-cup muffin pan with nonstick cooking spray or line with paper cupcake liners; set aside. In large bowl, combine flour, Splenda sugar blend, bran buds, baking powder and salt; set aside. In medium bowl, with wire whisk, beat Country Crock spread and eggs. Stir in milk. Stir into flour mixture just until combined. Gently stir in blueberries. Spoon batter into prepared pan. Bake 18 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

Modified from recipe at


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