Recipe by lacrymaria_olor
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).
Top Review by Jujubegirl
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.
- 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
Directions See How It's Made
- 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.