Blueberry-Peach Bran Muffins

Blueberry-Peach Bran Muffins

Adding fresh fruit to these muffins keeps them light and fresh, I used a combination of peaches and blueberries because they’re in season and I happened to have them on hand, but you can use whatever soft fruits you like. In the winter, frozen berries work just as well as fresh. If you prefer a classic muffin with raisins, soak them in some warm liquid (water or juice) to plump them up before you mix them into the batter. These muffins freeze well — just take them out the night before or defrost them in the microwave.

• 2 cups oat bran (I keep a canister of Old Wessex just for muffins — one package makes about 4 batches)
• 1 1/2 cups skim milk
• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 pinch salt
• 1 peach, chopped
• 1/2 pint blueberries

Combine the oat bran and milk in a large bowl. Let sit for 5 minutes to allow the bran to soften.

Preheat oven to 375. Stir the butter, brown sugar, oil, and eggs into the bran and milk mixture.

Combine the flour, baking powder, and baking soda in a second bowl. Mix well. Add this mixture to the first bowl, and mix to combine — you should have a thick batter. Stir in the fruit.

Grease a muffin tin or line it with paper liners. Scoop 1/4-cup of batter into each cup (they will be almost full). If desired, top each muffin with a very thin slice taken from a second peach. Bake for 25 minutes,

Yields 24 muffins.
Approx. 118 calories, 5.5 grams fat, 3.8 gram fiber, 3 grams protein