Huckleberry Muffins with Oat Bran
These muffins contain huckleberries, a pleasantly sweet berry, with oat bran, adding a nice chewy texture to the muffin.
- Serves: 12 persons
- 1½ cups all-purpose flour
- 1cup white sugar
- 1½ teaspoons baking powder
- 1teaspoon ground cinnamon
- ½teaspoon baking soda
- ½teaspoon ground ginger
- ¼teaspoon salt
- 1cup almond milk
- 2large eggs
- ¼cup canola oil
- ½cup oat bran
- 1¼ cups huckleberries
Step 1Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
Step 2Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
Step 3Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
Step 4Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 5Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.