*Hazelnut Bran-Berry Muffins*

Hello everyone! Todays recipe is Hazelnut Bran-Berry Muffins. The Oatbran, nuts, and the berries are healthy for you. These muffins are great for a quick breakfast on the run. You might want to cut the sugar down a bit, They are very sweet. You might want to be a little creative and add your favorite sweet crumb recipe to top them off. For those diabetics out there you can substitute the brown sugar with the Splenda brown sugar blend and have less carbohydrates.
Well enjoy! oops! Orange juice is good for you too.



*Hazelnut Bran-Berry Muffins*

Muffins: 48

2 1/2 Cups Oat Bran
2 1/2 Cups Whole Wheat Flour
1 1/2 Cups Flour, All-Purpose
1½ Tbls. Baking Powder
1½ Tsp. Baking Soda
½ Tsp. Salt
3 Lg. Eggs, Lightly Beaten
1/2 Cup Canola Oil
1 1/4 Cups Brown Sugar, Packed
2 1/2 Cups milk
1 1/4 Cups Orange Juice
4½ Cups Hazelnuts, Roasted & Chopped
1 Qt Blueberries, Fresh or any other berries

Preheat oven to 400° F.
Line or grease muffin tins. In a large mixing bowl, Mix together first six ingredients. In a separate bowl, Mix eggs, vegetable oil, sugar, milk and juice. Add mixture to dry ingredients; blend just until moistened. Stir in hazelnuts and berries gently. Pour batter into muffin tins about 2/3 full (approximately 1/3 cup batter). Bake in oven for 15 to 18 minutes.
Serves: 48, 2½ inch muffins.

Per Muffin: 248 Cal (56% from Fat, 9% from Protein, 35% from Carb); 6 g Protein; 16 g Tot Fat; 2 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 23 g JCarb; 4 g Fiber; 8 g Sugar; 88 mg Calcium; 1 mg Iron; 106 mg Sodium; 16 mg Cholesterol.