Yogurt Bran Muffins Recipes

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:

• 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:

• 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.

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:

• Heat oven to 400°F.
• Grease bottoms of 12 muffin molds, or use baking cups.
• Crush cereal.
• Stir together egg whites, oil, vanilla and yogurt.
• Stir in cereal and dry ingredients, just until moistened.
• Fold in mashed banana.
• Spoon batter evenly into tins.
• Sprinkle top of each muffin with brown sugar.
• Bake 18-20 minutes or until golden brown.
• Serve warm. Refrigerate any unused portion then let sit at room temperature before serving.

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.