Recipe: Healthy branberry muffins

Here is former Olympian Diane Clement’s recipe  for “Max’s branberry muffins” taken from her book, Start Fresh. Diane’s husband, Dr. Doug Clement, is a two-time Olympian himself and has also co-authored two of her lifestyle books.

Makes: 1 dozen small muffins

Ingredients:

3/4 cup (180 ml) brown sugar
3/4 cup (175 ml) whole wheat flour
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) whole wheat bran
1/4 cup (60 ml) wheat germ
1 tsp (5 ml) baking soda
1 cup (250 ml) blueberries, fresh or frozen
1/2 cup (125 ml) seedless raisins
1 Tbsp (15 ml) orange zest
1 large egg
2/3 cup (150 ml) plus 2 to 3 Tbsp (30 to 45 ml) buttermilk
1/4 cup (60 ml) vegetable oil

Instructions: Preheat oven to 400 F (200 C) and lightly grease a 12-cup muffin pan with vegetable oil. Mix together the brown sugar, whole wheat flour, all-purpose flour, bran, wheat germ and baking soda in a large bowl. Stir in blueberries, raisins and orange rind. Whisk the egg with buttermilk and oil in a separate bowl. Add to dry ingredients all at once, mixing well. Add 2 to 3 tbsp (30 to 45 ml) more buttermilk, if necessary to bind the batter. Spoon 1/4 cup (60 ml) of batter into each muffin cup and bake about 20 minutes or until a skewer inserted in center of the muffin comes out clean. Serve immediately. Or set aside and reheat in aluminum foil in oven 400 F (200 C) about 5 to 8 min.

Nutritional Info (per serving):

217 calories; 5 g protein; 6 g fat; 37 g carbohydrates; 5 g fibre; 114 mg sodium