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.
Article: Copyright ©, Studio One
"Bran and Yogurt Breakfast Muffins"
Bran and Yogurt Breakfast Muffins Recipe, American Cuisine
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