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.

Time 30m Yield 12 muffins, 12 serving(s) Number Of Ingredients 8 Steps:

Heat oven to 400°F. Grease bottoms of 12 muffin molds, or use baking cups. Crush cereal. Stir together egg whites, oil, and yogurt. Stir in cereal and dry ingredients (except optional additions), just until moistened. Fold in optional additions. Spoon batter evenly into tins. Bake 18-20 minutes or until golden brown.

Time 30m Yield 24 serving(s) Number Of Ingredients 11 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.

Time 30m Yield 12 muffins Number Of Ingredients 15 Steps:

Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners. For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined. For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter. Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes. Transfer to a cooling rack and allow to cool completely.

Time 35m Yield 12 Number Of Ingredients 9 Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups. Bake in preheated oven for 25 minutes.

Time 50m Yield 12 muffins Number Of Ingredients 10 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.

Time 35m Yield 6 muffins. Number Of Ingredients 10 Steps:

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Time 30m Yield about 1-1/2 dozen. Number Of Ingredients 14 Steps:

In a large bowl, combine the bran, yogurt, applesauce and milk; let stand for 5 minutes. , Meanwhile, in a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine the egg substitute, molasses, oil, vanilla and bran mixture. Stir into dry ingredients just until moistened., Fill muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Time 45m Yield 12 serving(s) Number Of Ingredients 12 Steps:

Mix yogurt and baking soda. In another bowl, beat sugars, oil and egg. Sit in bran and vanilla. Mix flour baking powder and salt together. Add flour mixture to sugar mixture alternately with yogurt. Fold in nuts or fruit. Bake 350F for 35 mins.

Time 35m Yield 1 dozen. Number Of Ingredients 9 Steps:

In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.

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.

Time 40m Yield 12 Number Of Ingredients 11 Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Mix together wheat bran and buttermilk; let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

More about “yogurt bran muffins recipes”

Time 40m Yield 1 dozen. Number Of Ingredients 14 Steps:

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.