THREE weeks to go until the wedding! I’ve been spending a lot of the time in the kitchen, experimenting with recipes and cooking for family members. These were the muffins I made this morning- sent a few with my sister back to grad school, some to my aunt who just had surgery, and the rest are stowed away in our kitchen for an on-the-go breakfast!
Blueberry-Lemon Breakfast Muffins
(adapted from Betty Crocker yogurt-bran muffin recipe)
1 cup bran cereal, crushed into fine pieces
1 egg, slightly beaten
1/4 cup vegetable oil
1 1/2 cups vanilla yogurt
zest and juice from one lemon
1 1/2cups all-purpose flour
1/3 cup packed brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup fresh blueberries (or raisins)
Preheat oven to 400 degrees and grease bottoms of 12 muffin cups.
In medium bowl, stir together egg whites, oil and yogurt. Zest one lemon and add to egg mixture (1-2 teaspoons). Divide the rest of the lemon in half and squeeze juice into mixture as well, to taste.
In a separate bowl, sift together cereal, flour, brown sugar, baking soda and salt. Stir dry mixture into wet ingredients until just moistened. Gently stir in berries (or raisins). Carefully spoon into muffin cups until about 3/4 full. Bake for 15-20 minutes, until tops are golden.