Ingredients
- 120 g wheat bran
- 120 g whole-wheat flour
- 10 g baking powder
- 2 g baking soda
- 2 g salt
- 180 ml plain low-fat yogurt
- 120 ml Québec maple syrup
- 1 large egg
- 45 ml canola oil
- 120 g blueberries
Method
- Heat the oven to 185 °C and line a 12-cup muffin tin.
- Combine bran, flour, baking powder, baking soda, and salt.
- Whisk yogurt, maple syrup, egg, and oil; stir into the dry mixture just until moistened.
- Fold in blueberries, divide among the cups, and bake for 18–20 minutes.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; reduce the yogurt by 60 ml and lower the traditional 200 °C oven by 15 °C.
Why Quebec maple syrup: Bran, berries, and yogurt add fiber and tenderness with less fat than a conventional muffin. Maple brings a rounded caramel note and highlights a local Québec ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →