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    You are in: Home / Recipes / Yogurt Bran Muffins (From Fiber One) Recipe
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    Yogurt Bran Muffins (From Fiber One)

    Average Rating:

    7 Total Reviews

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    • on July 06, 2009

      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.

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    • on February 11, 2009

      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!

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    • on March 21, 2006

      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!

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    • on April 17, 2008

      We loved this recipe. I did add a cup of frozen blueberries. Great way to add fiber too our diets!

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    • on March 28, 2008

      This is definatley a keeper! Moist and not gag you sweet. The add in possibilites are endless. As are the yogert flavors. I used a whole egg. Great and filling snack with my friend fiber!!

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    • on January 14, 2007

      I followed this recipe exactly plus added one cup fresh blueberries. Very moist and tender and not overly sweet. Fairly healthy to be a muffin. Will definitely make again. Thanks for posting!!!

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    • on July 14, 2006

      Thanks for a great recipe. I used vanilla yogurt, whole wheat flour, and 1 whole egg, and no optional additions. We really enjoyed these.

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    Nutritional Facts for Yogurt Bran Muffins (From Fiber One)

    Serving Size: 1 (59 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 128.7
     
    Calories from Fat 45
    34%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.5 mg
    0%
    Sodium 271.3 mg
    11%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.0 g
    12%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    Splenda granular

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