BLUEBERRY BRAN MUFFINS
Make and share this Blueberry Bran Muffins recipe from Food.com.
Provided by SaraFish
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Measure cereal into mixing bowl and stir in milk.
- Let sit a few minutes to soften.
- Stir in baking powder, salt, sugar, almond extract, egg and margarine.
- Mix well.
- Stir in flour.
- Gently fold in blueberries.
- Spoon into 12 muffins cups that you have sprayed well with Pam.
- Sprinkle more sugar on top of each muffin, if desired.
- Bake in preheated 400 degree oven for 25 minutes.
Nutrition Facts : Calories 190.5, Fat 6.8, SaturatedFat 1.6, Cholesterol 21.2, Sodium 323.1, Carbohydrate 30.4, Fiber 2.5, Sugar 12.7, Protein 3.8
BLUEBERRY YOGURT MUFFINS
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
YOGURT-BRAN MUFFINS
Yogurt and berries stir up into the best bran muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 9 g, TransFat 0 g
THE VERY BEST BLUEBERRY BRAN MUFFINS
This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.
Provided by karen in tbay
Categories Quick Breads
Time 45m
Yield 12-16 large muffins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly spray muffin pans.
- In large bowl, combine cereal with milk, let stand 10 minutes.
- In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
- Pour over dry ingredients and sprinkle with blueberries.
- Stir just until moistened.
- Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
- Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
- If using frozen blueberries, do not thaw before adding to the muffins.
JANET'S YOGURT BRAN MUFFINS
Janet's Yogurt Bran Muffins are light, moist, full of flavor, and quick to make. Healthy and delicious, they will be a new favourite.
Provided by Janet Templeton
Categories Quickbread
Time 35m
Number Of Ingredients 10
Steps:
- Combine yogurt and soda in large bowl.
- Mix oil, sugar, egg, and bran in second bowl.
- Add yogurt to bran mixture.
- Add flour, baking powder, and salt. Fold in fruit.
- Bake in lightly greased muffin tins at 350F for 20-25 minutes or until done.
Nutrition Facts : Calories 141 calories, Sugar 19, Sodium 312, Fat 1, Carbohydrate 32, Fiber 3, Protein 4, Cholesterol 16
YOGURT BLUEBERRY BRAN MUFFINS
I like it because it is a healthy muffin. I substitute Egg Beaters for the eggs. Instead of 1 cup of oil I use 1/2 cup oil and 1/2 cup applesauce, but that is up to you. I like to use frozen blueberries as then the colour doesn't turn the flour that yucky blue colour. You will have to test for doneness as it takes longer.
Provided by Dorel
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven 350°.
- Line 12 muffin cups with paper liners or spray with Pam.
- Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
- In a large bowl beat together sugar, eggs and oil.
- Add bran and vanilla.
- In a separate bowl mix together flour and baking powder.
- Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
- Fold in blueberries.
- Bake 20-35 minutes.
- Makes 12 very large muffins or 18 large muffins.
Nutrition Facts : Calories 357.6, Fat 20.8, SaturatedFat 3.4, Cholesterol 35.3, Sodium 389.3, Carbohydrate 40.9, Fiber 3.9, Sugar 17.9, Protein 5.8
YOGURT BRAN PECAN MUFFINS
Make and share this Yogurt Bran Pecan Muffins recipe from Food.com.
Provided by Northern_Reflectionz
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix yogurt and baking soda.
- In another bowl, beat sugars, oil and egg.
- Sit in bran and vanilla.
- Mix flour baking powder and salt together.
- Add flour mixture to sugar mixture alternately with yogurt.
- Fold in nuts or fruit.
- Bake 350F for 35 mins.
Nutrition Facts : Calories 239.5, Fat 14.1, SaturatedFat 2.1, Cholesterol 20.3, Sodium 233.2, Carbohydrate 28.1, Fiber 1.9, Sugar 14.3, Protein 4.1
YOGURT BRAN MUFFINS
This is a recipe that I got from my friend, Gail. These are so light and fluffy. Very moist and definitely a keeper. I was wondering what they would taste like with a flavoured yogurt. Inquiry minds want to know......
Provided by VillageMom
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Measure the yogurt into a large bowl and mix in baking soda.
- Set aside.
- This mixture will expand so it is important to use a large bowl.
- In a large mixing bowl, beat together the brown sugar, eggs and oil.
- Add the bran and vanilla.
- Sift together the flour, baking powder and salt.
- Add to the sugar mixture alternately with the yogurt.
- Fold in the berries or raisins (if being added).
- Pour into muffin tins (spray with a cooking spray or use liners).
- Bake at 350 degrees for 15-20 minutes.
- Makes 2 dozen.
Nutrition Facts : Calories 206.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 20.3, Sodium 246.8, Carbohydrate 27, Fiber 1.9, Sugar 15.6, Protein 3
YOGURT BLUEBERRY BRAN MUFFINS
Healthy, moist blueberry muffins. THE BEST THINGS EVER
Provided by macewan
Categories Bread
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Directions: 1 Preheat oven 350°(F). 2 Line 12 muffin cups with paper liners or spray with Pam. 3 Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside. 4 In a large bowl beat together sugar, eggs and oil. 5 Add bran and vanilla. 6 In a separate bowl mix together flour and baking powder. 7 Gradually add the flour and yogurt mixtures alternately to the sugar mixture. 8 Fold in blueberries. 9 Bake 20-35 minutes. Makes 12 very large muffins or 18 large muffins. Read more at: http://www.food.com/recipe/yogurt-blueberry-bran-muffins-86793?oc=linkback
Nutrition Facts : Calories 763 calories, Fat 61.0750660785064 g, Carbohydrate 51.8630083583656 g, Cholesterol 227.750000444925 mg, Fiber 2.42141992084283 g, Protein 7.73840395371515 g, SaturatedFat 37.9133167729685 g, ServingSize 1 1 Serving (256g), Sodium 13304.4785497338 mg, Sugar 49.4415884375228 g, TransFat 4.75751792240607 g
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