Time 35m Yield 12 large muffins, 12 serving(s) Number Of Ingredients 12 Steps:
Combine first 8 dry ingredients in large bowl. Mix well. Mix egg white, yogurt and melted butter together in small bowl until smooth. Add mixture to dry ingredients. Stir just until moistened. Fill greased muffin cups almost full. Bake at 375°F for 20 minutes, or until top springs back when lightly touched.
Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups. Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes. Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown. VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.
Yield Serves 12; 1 muffin per serving Number Of Ingredients 11 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
Time 35m Yield 10 muffins, 10 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375. Lightly grease 1/2 cup muffin tin or use paper liners. In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins. In another bowl, whisk together eggs, oil, and yogurt. Add yogurt mixture to flour mixture and stir until just combined. Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes. Yield: 10 muffins. Note: As stated above, I omitted the raisins from this recipe, and we didn’t miss them at all. Also, I added maybe 1-2 tablespoons of milk, just because the batter seemed a bit “dry.” Finally, I did get 12 muffins out of this recipe, not 10. I don’t know if my muffin tin has smaller cups than stated, or if the added milk “stretched” the batter a bit more.
More about “healthy oatmeal yogurt bran muffins recipes”
Time 30m Yield 12 Number Of Ingredients 9 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.
