Yogurt Blueberry Bran Muffins |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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.
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