All Bran And Yogurt Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Steps:

• mix! I'm not sure if this even constitutes as a recipe, but is the simplest and one of the tastiest breakfasts I've had. and I don't like raisins. But the raisins balance the yogurt really well.

Steps:

• In a large bowl, combine the bran, yogurt, applesauce and milk; let stand for 5 minutes. , Meanwhile, in a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine the egg substitute, molasses, oil, vanilla and bran mixture. Stir into dry ingredients just until moistened., Fill muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 400°F. Line a standard muffin tin with paper baking cups. Whisk together flour, salt, baking powder, baking soda, and cinnamon. In another bowl, whisk together yogurt, oil, brown sugar, maple syrup, eggs, and vanilla until well combined. Add dry ingredients and whisk until fully incorporated; stir in cereal and wheat bran. Divide batter evenly between muffin cups.
• Bake until a tester inserted into centers comes out clean, about 18 minutes. Let cool 10 minutes, then transfer muffins to a wire rack and let cool completely. Serve warm or room temperature, with butter. You can freeze baked muffins in resealable plastic bags for up to 3 months. Thaw them at room temp, or pop them in a 375°F oven for about 5 minutes.

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.

Steps:

• Preheat the oven to 425°F. Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups. Set aside.
• In a large bowl, stir together the flours, oat bran, raisins, sugar, baking powder, and baking soda.
• In a small bowl, whisk together the yogurt, egg substitute, and oil. Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible. Don't overmix; the batter should be slightly lumpy. Pour about 1/4 cup batter into each muffin cup.
• Bake for 16 to 18 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
• Let the muffins cool completely before removing the paper bake cups. This will keep the paper from sticking and pulling off part of the muffin.
• (Per serving)
• Calories: 122
• Total fat: 1.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 120mg
• Carbohydrates: 25g
• Fiber: 2g
• Sugars: 11g
• Protein: 4g
• Calcium: 91mg
• Potassium: 162mg
• 1 1/2 starch