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Bran and blueberries muffins for diabetics

Name: Bran and blueberries muffins for diabetics
Cook time: 20 min
Total time: 15 min
Yield: 12
Cuisine: Desserts
Ingredients: 250 ml (1 cup) of 0% nature greek yogurt; 5 ml (1 teaspoon) of baking soda; 80 ml (1/3 cup) of unsweetened apples puree; 60 ml (1/4 cup) of brown sugar; 2 eggs; 80 ml (1/3 cup) of canola oil; 250 ml (1 cup) of oat bran; 250 ml (1 cup) of whole wheat flour; 10 ml (2 teaspoons) of baking powder; 5 ml (1 teaspoon) of vanilla; 1; 25 ml (¼ teaspoon) of salt; 250 ml (1 cup) of fresh or frozen blueberries

Author: Geneviève Arbour Dt. P.

Muffins au son et aux bleuets pour diabétiques

Preparation	15
Baking	20
Portions	12
Freezing	No

Ingredients

Preparation

Ingredients

250 ml (1 cup) of 0% nature greek yogurt
5 ml (1 teaspoon) of baking soda
80 ml (1/3 cup) of unsweetened apples puree
60 ml (1/4 cup) of brown sugar
2 eggs
80 ml (1/3 cup) of canola oil
250 ml (1 cup) of oat bran
250 ml (1 cup) of whole wheat flour
10 ml (2 teaspoons) of baking powder
5 ml (1 teaspoon) of vanilla
1,25 ml (¼ teaspoon) of salt
250 ml (1 cup) of fresh or frozen blueberries

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Preparation

Preheat oven at 350°F (180°C). Butter a medium sized 12 muffins mold or garnish each cups with parchment paper.
In a bowl, mix yogurt, apples puree and baking soda. Set aside. In another bowl, mix whole wheat flour, salt and baking powder. Set aside.
In the mixer, at high speed, cream eggs, vanilla and brown sugar. Add a bit of oil. Whisk for 3 minutes or until the mixture fades. At low speed, add oat bran.
Add dry ingredients to the eggs mixture and alternate with the yogurt preparation.
Add blueberries by folding carefully the paste.
With a spoon, set the mixture into molds and oven bake until a toothpick set at its center gets out clean, so about 20 minutes. Transfer on a grill and cool down.