Oat Bran And Yogurt Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

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

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.

Steps:

• Combine first 8 dry ingredients in large bowl.
• Mix well.
• Mix egg white, yogurt and melted butter together in small bowl until smooth.
• Add mixture to dry ingredients.
• Stir just until moistened.
• Fill greased muffin cups almost full.
• Bake at 375°F for 20 minutes, or until top springs back when lightly touched.

Steps:

• Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt.
• In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries.
• Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 20 to 25 minutes, rotating pan halfway through. Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.

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.