Yogurt Blueberry Bran Muffins

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.

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• 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)

Directions

1. Preheat oven 350°.
2. Line 12 muffin cups with paper liners or spray with Pam.
3. Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
4. In a large bowl beat together sugar, eggs and oil.
5. Add bran and vanilla.
6. In a separate bowl mix together flour and baking powder.
7. Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
8. Fold in blueberries.
9. Bake 20-35 minutes.
10. Makes 12 very large muffins or 18 large muffins.