These muffins have enduring appeal
I have a soft spot for Ina Garten, the Barefoot Contessa.
Her recipes may be fairly ordinary, but they work.
When I got a sudden craving for blueberry bran muffins, I knew who to turn to.
Barefoot Contessa’s Blueberry Bran Muffins
Star Tested
Adapted from Make It Ahead: A
Barefoot Contessa Cookbook by Ina Garten, these muffins are moist and memorable. I wasn’t sure at first about the addition of cinnamon, but I’ve grown to like it. 1 cup (250 mL) all-purpose flour 1 tsp (5 mL) kosher salt 1/2 tsp (2 mL) each: baking powder, baking soda, ground cinnamon 1 cup (250 mL) Greek-style plain
yogurt 1/2 cup (125 mL) each: granulated sugar, honey, vegetable oil 2 large eggs, lightly beaten 1 tsp (5 mL) pure vanilla extract 2-1/2 cups (625 mL) wheat bran 1-1/2 cups (375 mL) blueberries Line 12-cup muffin tin with paper liners.
In medium bowl, stir together flour, salt, baking powder, baking soda and cinnamon.
In large bowl, whisk together yogurt, sugar, honey, oil, eggs and vanilla. Add flour mixture, stirring until just combined. Gently stir in bran and blueberries.
Divide batter among prepared muffins cups, about heaping 1/3 cup (75 mL) each.
Bake in preheated 350 F (180 C) oven until tops are golden and tester comes out clean, about 25 to 30 minutes. Cool 5 minutes. Serve warm or at room temperature.
Makes 12. jbain@thestar.ca