All Bran And Yogurt Recipes

YOGURT-BRAN MUFFINS

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.

CLASSIC BRAN MUFFINS

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!

ALL-BRAN AND YOGURT

Steps:

• Mix together Kellogg's® All-Bran® cereal and raisins in cereal bowl. Top with yogurt. Serve immediately.

ALL-BRAN® YOGURT BREAD

Steps:

• Stir together flour, rye flour, baking powder, soda, salt, caraway seeds and anise seeds. Set aside.
• In large mixing bowl combine yogurt, eggs, applesauce, molasses and orange flavoring. Beat well. Add Kellogg's® All-Bran® cereal. Let stand 2 minutes or until cereal softens. Add flour mixture, stirring only until combined. Portion batter evenly into two 8 1/2x4 1/2x2 1/2-inch loaf pans coated with cooking spray.
• Bake at 350 degrees F about 50 minutes or until wooden pick comes out clean. Let cool 10 minutes and remove from pan. Cool on wire rack. Wrap in plastic wrap.

YOGURT BRAN MUFFINS

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.

OAT BRAN AND YOGURT MUFFINS

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

ALL-BRAN YOGURT BREAD

Steps:

• 1. Stir together flour, rye flour, baking powder, soda, salt, caraway seeds and anise seeds. Set aside.2. In large mixing bowl combine yogurt, eggs, applesauce, molasses and orange flavoring. Beat well. Add Kellogg's® All-Bran® cereal. Let stand 2 minutes or until cereal softens. Add flour mixture, stirring only until combined. Portion batter evenly into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans coated with cooking spray.3. Bake at 350°F about 50 minutes or until wooden pick comes out clean. Let cool 10 minutes and remove from pan. Cool on wire rack. Wrap in plastic wrap.

YOGURT BRAN MUFFINS

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.

ALL-BRAN YOGURT BREAD

Steps:

• 1. Stir together flour, rye flour, baking powder, soda, salt, caraway seeds and anise seeds. Set aside.2. In large mixing bowl combine yogurt, eggs, applesauce, molasses and orange flavoring. Beat well. Add Kellogg's® All-Bran® cereal. Let stand 2 minutes or until cereal softens. Add flour mixture, stirring only until combined. Portion batter evenly into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans coated with cooking spray.3. Bake at 350°F about 50 minutes or until wooden pick comes out clean. Let cool 10 minutes and remove from pan. Cool on wire rack. Wrap in plastic wrap.