by Lauren Chattman

Bran and Yogurt Breakfast Muffins Recipe
Bran and Yogurt Breakfast Muffins

Besides being a delicious way to begin your day, these bran and yogurt breakfast muffins can help regulate your digestion.

These bran and yogurt breakfast muffins are perfect for a grab-and-go workday breakfast or for a weekend spent at home with your family. (Bonus: They're grandchild-approved!)

Bran and Yogurt Breakfast Muffins Recipe

    Prep Time: 15 minutes

    Cook time: 20 minutes

    Yield: Makes 12 muffins

Bran and Yogurt Breakfast Muffins Ingredients

    3/4 cup all-purpose flour

    1 cup Kellogg's All-Bran cereal

    1 1/4 teaspoons baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1/3 cup packed brown sugar

    5 tablespoons vegetable oil

    1/4 cup dark molasses

    2 large eggs

    1 teaspoon vanilla

    1 cup low-fat plain yogurt

    1 cup unsalted raw sunflower, pumpkin, or flax seeds

Bran and Yogurt Breakfast Muffins Directions

    Preheat oven to 375 F. Line a 12-cup muffin tin with paper liners or coat with nonstick cooking spray.

    In a large mixing bowl, whisk together flour, cereal, baking powder, baking soda, salt and brown sugar.

    Add oil, molasses, eggs, vanilla and yogurt; stir with a wooden spoon until all ingredients are moistened.

    Stir in seeds.

    Divide batter among muffin cups and bake until a toothpick inserted into center comes out clean, 18 to 20 minutes.

    Let muffins cool in pan for five minutes, invert onto a wire rack, and then turn right side up to cool completely.

    These delectable bran muffins will keep in an airtight container at room temperature for up to two days.

 

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Bran & Yogurt Breakfast Muffins Recipe

Bran and Yogurt Breakfast Muffins Recipe, American Cuisine

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