Bran and Yogurt Breakfast Muffins Recipe
Bran and Yogurt Breakfast Muffins

 

by Lauren Chattman

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

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

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.

Bran and Yogurt Breakfast Muffins Recipe, American Cuisine

 

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Article: Copyright © 2014, Studio One

"Bran and Yogurt Breakfast Muffins"

 

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