Best Yogurt Bran Muffins From Fiber One Recipes

YOGURT-BRAN MUFFINS

Yogurt-Bran Muffins image

Yogurt and berries stir up into the best bran muffins.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 9

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 yogurt French vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup fresh raspberries or blueberries

Steps:

Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In medium bowl, stir together egg whites, 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.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 9 g, TransFat 0 g

YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING

Yogurt-Fruit Muffins with Bran Crumb Topping image

Yogurt, fruit and bran - all in one easy to carry muffin.

Provided by Bobby Flay

Time 30m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

12 ounces thick Greek peach yogurt
1 cup diced peaches, mangoes or pineapples
1/3 cup light brown muscovado sugar
1/3 cup pure cane sugar
1/2 cup canola oil
1/2 teaspoon pure vanilla extract
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup bran cereal, such as All-Bran
1/4 cup walnuts
2 tablespoons pure cane sugar
2 tablespoons light brown muscovado sugar
6 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
Transfer to a cooling rack and allow to cool completely.

HEARTY BRAN MUFFINS

Hearty Bran Muffins image

"My husband requests these hearty bran muffins for breakfast, but they're also a super snack," writes Elizabeth Probelski of Port Washington, Wisconsin. "These muffins prove that low-fat food doesn't have to be boring."

Provided by Taste of Home

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 14

Ingredients

2 cups All-Bran
1 cup fat-free plain yogurt
2/3 cup unsweetened applesauce
1/2 cup fat-free milk
1-1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup egg substitute
2 tablespoons molasses
1 tablespoon canola oil
1 teaspoon vanilla extract

Steps:

In a large bowl, combine the bran, yogurt, applesauce and milk; let stand for 5 minutes. , Meanwhile, in a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine the egg substitute, molasses, oil, vanilla and bran mixture. Stir into dry ingredients just until moistened., Fill muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 21g carbohydrate, Fiber 3g fiber), Protein 4g protein.

OAT BRAN AND YOGURT MUFFINS

Oat Bran and Yogurt Muffins image

These muffins boast more nutrition than a high-calorie snack bar. Pack two muffins in your lunchbox, and share your heart-healthy treat with a friend.

Yield Serves 12; 1 muffin per serving

Number Of Ingredients 11

Ingredients

Cooking spray (if not using paper bake cups)
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup uncooked oat bran
1/2 cup raisins
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup fat-free plain yogurt
1/4 cup egg substitute or 1 large egg
1 tablespoon canola or corn oil

Steps:

Preheat the oven to 425°F. Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups. Set aside.
In a large bowl, stir together the flours, oat bran, raisins, sugar, baking powder, and baking soda.
In a small bowl, whisk together the yogurt, egg substitute, and oil. Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible. Don't overmix; the batter should be slightly lumpy. Pour about 1/4 cup batter into each muffin cup.
Bake for 16 to 18 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool completely before removing the paper bake cups. This will keep the paper from sticking and pulling off part of the muffin.
(Per serving)
Calories: 122
Total fat: 1.5g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 0mg
Sodium: 120mg
Carbohydrates: 25g
Fiber: 2g
Sugars: 11g
Protein: 4g
Calcium: 91mg
Potassium: 162mg
1 1/2 starch