Yogurt-Bran Muffins Recipe - Cooking Index
Yogurt-Bran Muffins Recipe - Cooking Index
| 1 cup | 40g / 1.4oz | Fiber One cereal |
| 2 | Egg whites or 1 egg - slightly beaten | |
| 1/4 cup | 59ml | Vegetable oil |
| 2 | Containers any flavor low-fat yogurt - (6 | |
| 1 1/2 cups | 93g / 3.3oz | Gold Medal all-purpose flour |
| 1/3 cup | 53g / 1.9oz | Brown sugar - (packed) |
| 1 1/4 teaspoons | 6.3ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
Heat oven to 400 degrees. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.)
Stir together egg whites, oil, and yogurt in medium bowl. Stir in remaining ingredients just until moistened. Fill muffin cups 3/4 full.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
For High Altitude Locations (3,500-6,500 ft): Heat oven to 425 degrees. Decrease baking soda to 3/4 teaspoon.
This recipe yields 12 servings. Serving size: 1 muffin.
Exchanges Per Serving: 1 1/2 Starch, 1 Fat.
Nutrition Facts: Calories 150; Calories from Fat 45; Total Fat 5g; Saturated Fat 1g; Cholesterol 2mg; Sodium 280mg; Carbohydrate 27g; Dietary Fiber 3g; Protein 4g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.