Fiction-Food Café

April 5, 2016

Flourless Blueberry Bran Muffins | The School for Good & Evil

          Soman Chainani's The School for Good and Evil (first in a trilogy) was the subject of our most recent youth book club meeting, and we had a blast with it. We munched on themed food, took the quiz to find out if we were Evers or Nevers, and built graham cracker and ice cream cone castles (with globs of candy, of course) while watching Soman's EverNeverTV.
          For food we had cucumber sandwiches (Sophie probably would have taken them apart to put the precious cucumber slices on her face), "rat dropping" fudge (Dot would have been so proud), cherry grenadine/pomegranate soda, olive and artichoke tartine, and some delicious blueberry muffins that one of the boys made (he's very talented!). So, because muffins were already present, I saved my own muffins, based on the description from the book–blueberry flourless bran, for the next day to give to the kids in Sunday school, and boy oh boy those muffins did not last long. Even though they're supposed to be unappetizing in the book, they're actually pretty delicious, especially drizzled with honey–which I'm sure Sophie would have a cow about, but oh well. The honey is Agatha's contribution (along with the sugar and molasses, I guess ;) ).

          "What's my favorite muffin?" she wheezed.
          "Flourless blueberry bran," the roach spat. "Any more stupid questions?"

–Chapter 17, The School for Good and Evil by Soman Chainani

          Stay tuned for a link to the complete menu (food list) for The School for Good and Evil, plus recipes for the cherry grenadine and fudge "rat droppings", as well as more info about the meeting, incase you'd like to have your own TSfGaE get-together!

Note: The recipe below is adapted from a recipe on Dishes by Donna.

Sophie's Blueberry Flourless Bran Muffins

2 Cups Oat Bran
1/4 Cup Sugar
1/2 tsp. Ground Cinnamon
2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 tsp. Salt
1 Cup Milk
1 Egg
1/4 Cup Molasses
2 Tbsp. Applesauce
1/2 Cup Blueberries.

1. Preheat your oven to 425ºF & spray your muffin tin well with non-stick spray. Whisk all of the dry ingredients together in a large bowl & make a well in the center. In a medium bowl whisk all of the wet ingredients thoroughly & then pour the mixture into the dry. Stir until moistened & then fold in 1/3 of the blueberries. Distribute the batter equally between the muffin cups, leaving at least 1/4" of space at the top. Use the remaining berries to dot the top of the batter.
2. Slide the pan into the oven on the middle rack & bake for about 15 minutes or until a toothpick inserted into a muffin center comes out clean. Let cool for a few minutes & then run a butter knife around the edges of the muffins (if needed) & transfer them to a cooling rack. Excellent served with honey!


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