Blueberry Bran Muffins

Do you need more fiber in your diet?  These scrumptious blueberry bran muffins, adapted from the original Quaker natural wheat bran recipe, are the perfect answer.  The recipe normally calls for shortening but I opted for nature's own, unsalted butter, which enhances the flavour without affecting the texture. They turned out just as light as the original recipe. Instead of raisins, I used frozen blueberries and was pleasantly surprised with the results. It's important to dredge the berries in flour and to gently incorporate all the ingredients to ensure that the berries remain whole.

Ingredients:
1/4 cup cold unsalted butter (cut into pieces)
1/2 cup brown sugar (packed)
1/4 cup molasses
2 eggs
1 tsp vanilla
1 cup milk
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
3/4 tsp salt
1 1/2 cups wheat bran
1 cup frozen blueberries

Method:
In a food processor add the flour, the baking powder, baking soda and salt. Pulse to blend. Add the butter pieces and pulse until incorporated into the flour. It should resemble coarse meal. Transfer to a bowl and  dredge (gently) the berries in the flour mixture.
In a large mixing bowl beat well the eggs, vanilla, and sugar. Pour in the molasses, the milk and add the bran.
Gently incorporate the berry flour mixture into the wet ingredients. Spoon into prepared muffin tins.  Bake in a pre-heated 400ºF for 18-20 minutes.
 Makes 12 large muffins.