Yogurt Bran Muffins Recipes

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YOGURT-BRAN MUFFINS



Yogurt-Bran Muffins image

Yogurt and berries stir up into the best bran muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 9

1 cup Fiber One™ original bran cereal
2 egg whites or 1 egg, slightly beaten
1/4 cup vegetable oil
2 containers (6 oz each) Yoplait® Original yogurt French vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup fresh raspberries or blueberries

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.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 9 g, TransFat 0 g

YOGURT BRAN MUFFINS (FROM FIBER ONE)



Yogurt Bran Muffins (From Fiber One) image

I got this recipe off the side of a Fiber One box... and it's a goodie. You can use pretty much any kind of bran cereal in it, and the addition of different types of yogurt adds subtle shadings of different flavours. I try to match the yogurt to whatever type of additional stuff that I add - 1/2 cup chopped fruit, berries, raisins, nuts, etc. (optional).

Provided by lacrymaria_olor

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

1 cup all-bran cereal (crushed)
2 egg whites
1/4 cup vegetable oil
12 ounces nonfat yogurt (2 6 oz containers)
1 1/2 cups all-purpose flour
1/3 cup Splenda granular
1 1/4 teaspoons baking soda
1/2 teaspoon salt

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.

YOGURT BRAN MUFFINS



Yogurt Bran Muffins image

This is a recipe that I got from my friend, Gail. These are so light and fluffy. Very moist and definitely a keeper. I was wondering what they would taste like with a flavoured yogurt. Inquiry minds want to know......

Provided by VillageMom

Categories     Quick Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups plain yogurt
1 1/2 cups brown sugar
1 cup oil
2 teaspoons vanilla
4 teaspoons baking powder
2 teaspoons baking soda
2 eggs
2 cups natural bran
2 cups flour
1/2 teaspoon salt
1 cup raisins or 1 cup peanuts (optional)

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.

Nutrition Facts : Calories 206.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 20.3, Sodium 246.8, Carbohydrate 27, Fiber 1.9, Sugar 15.6, Protein 3

YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING



Yogurt-Fruit Muffins with Bran Crumb Topping image

Yogurt, fruit and bran - all in one easy to carry muffin.

Provided by Bobby Flay

Time 30m

Yield 12 muffins

Number Of Ingredients 15

12 ounces thick Greek peach yogurt
1 cup diced peaches, mangoes or pineapples
1/3 cup light brown muscovado sugar
1/3 cup pure cane sugar
1/2 cup canola oil
1/2 teaspoon pure vanilla extract
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup bran cereal, such as All-Bran
1/4 cup walnuts
2 tablespoons pure cane sugar
2 tablespoons light brown muscovado sugar
6 tablespoons unsalted butter, melted

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.

JACKY'S FRUIT AND YOGURT MUFFINS



Jacky's Fruit and Yogurt Muffins image

These are very moist muffins. Match the type of yogurt to the type of fruit you are using.

Provided by Sue Litster

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container blueberry flavored yogurt
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries

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.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 38.1 g, Cholesterol 25.8 mg, Fat 4.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 179.3 mg, Sugar 20.6 g

YOGURT BLUEBERRY BRAN MUFFINS



Yogurt Blueberry Bran Muffins image

I like it because it is a healthy muffin. I substitute Egg Beaters for the eggs. Instead of 1 cup of oil I use 1/2 cup oil and 1/2 cup applesauce, but that is up to you. I like to use frozen blueberries as then the colour doesn't turn the flour that yucky blue colour. You will have to test for doneness as it takes longer.

Provided by Dorel

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 10

400 g any flavour yogurt (about 1-2/3 cups)
2 teaspoons baking soda
3/4 cup brown sugar (increase to 1 cup if you prefer sweeter muffins)
2 large eggs
1 cup oil (or 1/2 cup oil and 1/2 cup apple sauce)
2 cups natural bran (not cereal, the real wheat bran)
2 teaspoons vanilla
2 cups flour (can be white or whole wheat)
4 teaspoons baking powder
1 cup blueberries (I always use about 2 cups, I like lots of blueberries in my muffins)

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.

Nutrition Facts : Calories 357.6, Fat 20.8, SaturatedFat 3.4, Cholesterol 35.3, Sodium 389.3, Carbohydrate 40.9, Fiber 3.9, Sugar 17.9, Protein 5.8

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

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.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

HEARTY BRAN MUFFINS



Hearty Bran Muffins image

"My husband requests these hearty bran muffins for breakfast, but they're also a super snack," writes Elizabeth Probelski of Port Washington, Wisconsin. "These muffins prove that low-fat food doesn't have to be boring."

Provided by Taste of Home

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 14

2 cups All-Bran
1 cup fat-free plain yogurt
2/3 cup unsweetened applesauce
1/2 cup fat-free milk
1-1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup egg substitute
2 tablespoons molasses
1 tablespoon canola oil
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 21g carbohydrate, Fiber 3g fiber), Protein 4g protein.

YOGURT BRAN PECAN MUFFINS



Yogurt Bran Pecan Muffins image

Make and share this Yogurt Bran Pecan Muffins recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup plain yogurt
1 teaspoon baking soda
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 cup oil
1 cup oat bran (or wheat bran)
1 teaspoon vanilla
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup pecans (or dates or raisins)

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.

Nutrition Facts : Calories 239.5, Fat 14.1, SaturatedFat 2.1, Cholesterol 20.3, Sodium 233.2, Carbohydrate 28.1, Fiber 1.9, Sugar 14.3, Protein 4.1

CRANBERRY YOGURT MUFFINS



Cranberry Yogurt Muffins image

The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup nonfat plain yogurt
2/3 cup fat-free milk
1 cup chopped cranberries
1/2 teaspoon grated orange zest

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.

Nutrition Facts :

HEALTHY OATMEAL YOGURT BRAN MUFFINS



Healthy Oatmeal Yogurt Bran Muffins image

Make and share this Healthy Oatmeal Yogurt Bran Muffins recipe from Food.com.

Provided by Kathy-Lynn

Categories     Quick Breads

Time 35m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 12

2 cups Robin Hood oats or 2 cups Old mill oats
1/2 cup natural bran
1/3 cup granulated sugar
3 teaspoons baking powder
2 cups Robin Hood all-purpose flour
1 cup craisins (dried cranberries)
2 teaspoons baking soda
1/4 teaspoon salt
4 tablespoons egg whites
1 cup yogurt
1/3 cup margarine, melted
1/2 cup water

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.

CLASSIC BRAN MUFFINS



Classic Bran Muffins image

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

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!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g

LEMON YOGURT MUFFINS



Lemon Yogurt Muffins image

I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1-3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup lemon or plain yogurt
6 tablespoons butter, melted
1 tablespoon lemon juice
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

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From fountainavenuekitchen.com


BANANA BRAN MUFFINS {MOIST, HEALTHY MUFFIN RECIPE} – …
In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more …
From wellplated.com


RASPBERRY AND VANILLA YOGURT MUFFINS | ALL-BRAN*
In medium bowl, mix together flour, baking powder, salt and baking soda. Set aside. 2. In large mixing bowl, mix together cereal and yogurt. Let stand for 5 minutes or until cereal is softened. 3. Stir in eggs, oil and milk into cereal mixture; mix well. 4. …
From allbran.ca


EASY BRAN MUFFINS RECIPE | EXTRA MOIST | COOKIES AND CUPS
2019-11-07 Instructions. Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside. In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well.
From cookiesandcups.com


10 BEST HIGH FIBER LOW CARB BRAN MUFFINS RECIPES | YUMMLY
2022-06-01 vegetable oil, whole wheat flour, salt, bran, plain yogurt, pureed pumpkin and 6 more Easy Bran Muffins Red Cottage Chronicles bran, milk, sugar, eggs, molasses, salt, vegetable oil, raisins and 3 more
From yummly.com


BLUEBERRY ORANGE YOGURT BRAN MUFFINS | RECIPE - KELLOGG'S
2. In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. Set aside. 3. Add eggs and oil to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in blueberries. Portion batter evenly into 12 (2½”/6 5/10 cm) non-stick muffin pan cups, lightly coated with cooking ...
From kelloggs.ca


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