Blender Oat Bran Muffins
|Whole wheat flour||1 Cup (16 tbs)|
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Oat bran||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Nonfat yogurt||3⁄4 Cup (12 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Egg/1/4 cup fat free egg substitute||1|
|Maple syrup/Honey||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Currants/Chopped raisins||1⁄4 Cup (4 tbs)|
In a medium bowl, combine the whole wheat flour, unbleached flour, oat bran, baking soda, cinnamon, and ginger.
In a blender container, place the yogurt, oil, egg, and maple syrup or honey.
Process on medium speed until smooth.
Add half of the flour mixture; process until combined.
Scrape down the sides of the container.
Add the remaining flour mixture and process until smooth.
Stir in the walnuts and currants or raisins.
Line six muffin cups or 6-ounce custard cups with two paper cupcake liners.
Spoon about 2 tablespoons of batter into each cup.
Arrange the cups in a circle in the microwave.
Microwave on high for 2 minutes.
Rotate the pan a half turn or rearrange the cups.
Microwave on high for 1 to 2 minutes, or until the tops spring back when lightly touched.
Remove and discard the outer paper liners.
Let stand on a wire rack for 3 minutes.
Refrigerate the remaining batter until needed (up to 3 days).
Then repeat the microwaving procedure.