Quick Cook: Blueberry Ginger Bran Muffins start your morning deliciously

These hearty bran muffins are sure to satisfy your morning craving for something mildly sweet, blueberry-spiked and lightly spiced. The addition of molasses and applesauce makes these extra moist, and the bits of candied ginger bring a little zing. Packed with fiber and whole grains, these muffins make a great breakfast or snack. Sneak them straight from the cooling rack or pop them in the microwave from the freezer for an easy grab-and-go snack.

I usually double the recipe and freeze them to have an easy breakfast or after school snack for a couple of weeks. They can also be stored in a sealed container in the refrigerator for up to a week.

Blueberry Ginger Bran Muffins

Makes 12 muffins

INGREDIENTS

1 large egg

¼ cup molasses

1/3 cup honey

1/3 cup sunflower or other vegetable oil

1/3 cup unsweetened applesauce

1 teaspoon pure vanilla extract

¾ cup milk

1½ cups whole wheat flour

1 cup wheat bran

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup fresh or frozen blueberries

¼ cup minced candied ginger

DIRECTIONS

Heat oven to 400 degrees. Grease 12 muffin cups or line with paper liners.

In a large mixing bowl, whisk together the egg, molasses, honey, sunflower oil, applesauce, vanilla and milk until combined.

In a separate bowl combine the flour, wheat bran, baking powder, baking soda, salt, cinnamon and ground ginger. Add the dry ingredients to the wet ingredients and gently whisk to combine until no dry pockets remain, but don’t overmix. Fold in the blueberries and ginger with a rubber spatula.

Divide the batter among the muffin cups, filling them nearly to the top. Bake on the center rack of the oven for 15 to 18 minutes or until tops spring back when gently pressed or until a wooden toothpick inserted in the center comes out clean.

Allow muffins to cool slightly in the muffin tin before transferring them to a wire rack to cool completely. Store in an airtight container for up to 3 days or refrigerate or freeze and heat for later consumption.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.