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
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 MUFFINS (FROM FIBER ONE)
I got this recipe off the side of a Fiber One box... and it's a goodie. You can use pretty much any kind of bran cereal in it, and the addition of different types of yogurt adds subtle shadings of different flavours. I try to match the yogurt to whatever type of additional stuff that I add - 1/2 cup chopped fruit, berries, raisins, nuts, etc. (optional).
Provided by lacrymaria_olor
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Grease bottoms of 12 muffin molds, or use baking cups.
- Crush cereal.
- Stir together egg whites, oil, and yogurt.
- Stir in cereal and dry ingredients (except optional additions), just until moistened.
- Fold in optional additions.
- Spoon batter evenly into tins.
- Bake 18-20 minutes or until golden brown.
YOGURT BRAN MUFFINS
Adapted from Eat Better America, we should all get a little more fiber in our diets. This is a good way to do that.
Provided by MsSally
Categories Breads
Time 25m
Yield 12 serving(s)
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 126.2, Fat 5, SaturatedFat 0.7, Sodium 252.7, Carbohydrate 21.5, Fiber 4.6, Sugar 6.2, Protein 2.5
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
PAIL FULL OF BRAN MUFFINS (MADE WITH BRAN FLAKES CEREAL)
This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal. Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.
Provided by Jo-Anna Rooney
Time 40m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees.
- Line a muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
- In a separate bowl whisk together the oil and eggs.
- Stir in both sugars and vanilla.
- Then stir in the bran mixture and raisins. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Combine the bran mix with the flour mix.
- Fill muffin cups about 2/3 full.
- Bake for 25 minutes.
- Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 182 calories, Sugar 15.1 g, Sodium 263.4 mg, Fat 7.3 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 0.6 g, Protein 2.7 g, Cholesterol 17.7 mg
HARVEST BRAN MUFFINS
These muffins are very tasty and easy to make. I developed this recipe in 1990 and is enjoyed by many.
Provided by William Uncle Bill
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 F degrees.
- In a mixing bowl, combine wheat bran, flour, baking soda, salt and baking powder; stir well to blend.
- In a separate mixing bowl, beat egg.
- Add brown sugar, oil, buttermilk, molasses, raisins and chopped dried apricots and mix well to blend.
- Add liquid ingredients all at once to the dry ingredients.
- Stir until dry ingredients are just moistened.
- Line a 12 cup muffin baking pan with paper liners.
- Fill cups 3/4 full with mixture.
- Bake in preheated 375 F oven for 20 to 23 minutes or until tops spring back when lightly touched.
- Remove muffins to a wire rack to cool.
- As a variation, replace 1/2 cup natural wheat bran wih 1/2 cup of oat bran and then increase the buttermilk to 1 1/3 cups.
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