With all the driving I’ve done over the past week or so, I can’t even begin to express my fondness for finding an occasional Starbucks instead of a McDonald’s along the way.
I mean, what could be better that 9 hours of driving with a Venti Soy Macchiato and a bran muffin? Yup, I live dangerously.
Now I’m home and can get my crazy fix by the dozen.
POMEGRANATE BLUEBERRY BRAN MUFFINS
1/2 Cup Pomegranate Juice
2/3 Cup Soy Milk
1/2 Cup Blueberry Soy Yogurt, or plain would do in a pinch
1/3 Cup Safflower Oil
1/2 Cup Brown Sugar, slightly packed
2 Cups Bran
1 Cup Self Rising Pastry Flour
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 Cup Fresh Blueberries, washed & picked over for stems
Preheat the oven to 375ºF.
In a saucepan, bring the pomegranate juice to a boil and reduce by about half. (About 5 minutes total.)
Remove the juice from the heat and cool while you combine the milk, yogurt, oil and brown sugar in a large bowl.
Add the bran, flour, salt, soda and blueberries to the wet ingredients, then pour over the pomegranate juice, mixing just to moisten.
Lightly spray a large muffin tin and generously spoon in the batter.
Bake until firm and browned, about 20 – 25 minutes.
Let them cool slightly in the pan before turning out to a rack.
Makes 12 muffins.