Yogurt Bran Muffins From Fiber One Recipes

YOGURT BRAN MUFFINS

Yogurt Bran Muffins image

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

Ingredients

2 cups plain yogurt
1 1/2 cups brown sugar
1 cup oil
2 teaspoons vanilla
4 teaspoons baking powder
2 teaspoons baking soda
2 eggs
2 cups natural bran
2 cups flour
1/2 teaspoon salt
1 cup raisins or 1 cup peanuts (optional)

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 BRAN MUFFINS

Yogurt Bran Muffins image

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

Ingredients

1 cup Fiber One cereal, originial
1/4 cup Egg Beaters egg substitute
1/4 cup olive oil
1 1/2 cups fat free french vanilla yogurt
1 1/2 cups whole wheat flour
1/3 cup brown sugar, packed
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raspberries or 1/2 cup blueberries, fresh or frozen

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 BLUEBERRY BRAN MUFFINS

Yogurt Blueberry Bran Muffins image

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

Ingredients

400 g any flavour yogurt (about 1-2/3 cups)
2 teaspoons baking soda
3/4 cup brown sugar (increase to 1 cup if you prefer sweeter muffins)
2 large eggs
1 cup oil (or 1/2 cup oil and 1/2 cup apple sauce)
2 cups natural bran (not cereal, the real wheat bran)
2 teaspoons vanilla
2 cups flour (can be white or whole wheat)
4 teaspoons baking powder
1 cup blueberries (I always use about 2 cups, I like lots of blueberries in my muffins)

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

BANANA YOGURT BRAN MUFFINS

Banana Yogurt Bran Muffins image

Make and share this Banana Yogurt Bran Muffins recipe from Food.com.

Provided by Mystia

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 cup all-bran cereal, crushed
2 egg whites
1/4 cup vegetable oil
12 ounces nonfat yogurt
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup sucanat
1 1/4 teaspoons baking soda
1/8 teaspoon salt
3/4 cup mashed ripe banana (optional)

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.

Nutrition Facts : Calories 129.3, Fat 5, SaturatedFat 0.7, Cholesterol 0.6, Sodium 198.7, Carbohydrate 17.9, Fiber 1.9, Sugar 3.1, Protein 4.5

YOGURT-BRAN MUFFINS

Yogurt-Bran Muffins image

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

Ingredients

1 cup Fiber One™ original bran cereal
2 egg whites or 1 egg, slightly beaten
1/4 cup vegetable oil
2 containers (6 oz each) Yoplait® Original yogurt French vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup fresh raspberries or blueberries

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

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