In an effort to eat a relatively healthy breakfast every morning this week, I pulled these muffins together tonight. I’ve actually been wanting to bake something with blueberries for a while now, but blueberries have been super expensive so I’ve held off. Finally they were on sale this week so I grabbed a few pints. These were fairly easy to make, though I did have some trouble getting the batter in the muffin cups without making a huge mess. I haven’t had one yet so I’ll have to post an update tomorrow after I’ve tried them!
By Tracey
Yogurt Bran Muffins
from EatBetterAmerica.com
Ingredients:
- 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 99% Fat Free French Vanilla yogurt
- 1 1/2 cups all purpose flour
- 1/3 cup packed brown sugar
- 1 1/4 baking soda
- 1/2 teaspoon salt
- 1/2 cup fresh blueberries or raspberries
Directions:
Heat oven to 400F. Place paper baking cup in each of 12 regular size muffin cups, or grease bottom of reach muffin cup with shortening.
Place cereal in resealable plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In medium bowl, stir together egg whites (or egg), 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.
