Blueberry Brown Rice Muffins

Light and fluffy, these blueberry muffins are hiding a secret, good for you punch… brown rice and bran! They are a wonderful way to make sure you are getting complex carbs in your diet. They give you energy that lasts, and help you to feel full in between meals.

2 cups all purpose flour
1 cup cooked short grain brown rice (though medium or long would work too) cooled, and ground up in a food processor or blender until a fine grain
1 TBSP baking soda
1/2 TSP salt
2 large eggs
4 TBSP maple syrup
1/2 cup sugar
1/2 cup vegetable oil
1 1/2 cup milk
1 cup fresh or frozen blueberries
1/2 cup wheat bran

Preheat your oven to 400 degrees. Grease or line a muffin tin.

In a large bowl, whisk together flour, rice, baking soda and salt. Separately beat together eggs, syrup, sugar, oil and milk. Stir egg mixture into the flour mixture. Add berries and bran. Fill the muffin cups 3/4 full.

Bake for 25 minutes or until golden brown. Cool completely before removing from the pan.

Makes 12 large muffins


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