Thanks to Jen @ firstname.lastname@example.org for inspiring me to make these muffins.
I visited her site yesterday and saw her blueberry muffin recipe. We exchanged a few e-mails, and I was excited to make them last night. Of course, when I got home, I didn’t have all of the ingredients I needed, so this is my version based off of hers.
Jumbo Blueberry Muffins – Makes 6
2 cups blueberries, preferably fresh
1/2 cup wheat bran
1/4 cup ground flax seed
1/2 cup corn flour
1/2 cup all purpose flour
1/3 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup skim milk
1/4 of a brick of firm tofu
raw sugar for sprinkling on top before baking.
Mix the wet ingredients first, then add all the dry ingredients.
Gently fold in the blueberries. Place in a 6 jumbo muffin pan and sprinkle with the raw sugar on top.
Bake at 350 for 20-25 minutes, or until a toothpick comes out clean.
5 points for this huge muffin!
I made 6 Jumbo muffins, you can make 12 muffins for 2.5 points each
And, a couple of my friends at work will be getting a muffin today!
And, lastly, my chicken tortilla soup came out great! 3 points per cup! I added more peppers in this version (green, red) and usually I add a can of tomato soup, but I didn’t have that. You can make this soup so many different ways!