Prep 10 mins
Cook 20 mins
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).
- 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
- 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.
I made a few changes. I subbed applesauce for the oil, as I do with most of my baking. I used real sugar instead of Splenda. I used whole wheat flour instead of all purpose. I added a couple tablespoons strawberry preserves, a lot of raisins, and some walnuts, for flavor. The muffins were very moist and had a great texture. They are not sweet at all, but I don't care for muffins that are more like cupcakes. I think next time I would use blueberries instead of raisins, but I did quite like these. So did my toddlers.
These were good! Some changes I made: I used the liquid egg whites (1/3 c.), filled the 1/4 measuring cup half up with applesauce and the rest with the oil; and added a scoop of protien powder in my 1.5 c measuring cup and then filled the rest with the flour. Oh, and I totally forgot the salt b/c I was dealing with a baking powder/baking soda snafu (didn't read close enough). Even with all my changes/mistakes, they were great and I will definately make them again! Can't wait to try some fruit in them next time!
Very nice muffins--moist and not too sweet. I had a large container of nonfat plain yogurt I needed to find a use for, and this was the perfect one. I used All-Bran (bran buds) for the cereal and a mashed ripe banana as an "add-in". Since my yogurt was plain, I added about a teaspon of vanilla extract. (I did use 1 whole egg, instead of 2 egg whites, and substitute sugar for the Splenda.) I used the baking cups and found that the muffins really wanted to cling to them while they were still warm; once cooled, though, they came off fine and didn't stick any more than any other muffin. We loved them--thanks for posting!