Kale and apples in a delicious salad that is okay for the cleanse.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup almond milk
- 2 large eggs
- ¼ cup canola oil
- ½ cup oat bran
- 1 ¼ cups huckleberries
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
- Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.
- The berries I use in the recipe are from a bush in my backyard. Other wild berries may be substituted for them with the same great results. Bush berries work the best for this recipe.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 188 mg |
| Sugars | 19 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |