Yogurt Bran Muffins

Here I have a very basic, but very tasty yogurt bran muffins that are a snap to make. I had some Greek yogurt and I decided to make something yogurt-based. As they were baking, they smelled wonderful, the cinnamon scent really came through. The muffins fresh out of the oven had a really good texture; moist with a crackly crust. I recommend greasing the muffin pan instead of using paper liners to maximize full crustiness. I used white whole wheat flour for added healthiness, and personally would reduce the oil to 1/3 cup because I don’t like being able to smell vegetable oil in my food.

These muffins are also 169 calories each for 12 muffins. Not a crazy amount; and in my experience a higher caloric proportion of fat tends to make food more filling.

Cinnamon Bran Muffins with Yogurt
Adapted from Cookie Madness
Makes 12 muffins (or 10 large ones)

1 cup all-purpose flour (I used white whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup packed light brown sugar (I used regular granulated)
1/2 cup vegetable oil
1 cup wheat bran
1 teaspoon vanilla
1 cup plain yogurt (I used 0% Greek yogurt)

Preheat oven to 375 degrees F. Grease 12 muffin cups.

Mix together the flour, baking powder, baking soda, salt, and cinnamon; set aside.

Mix egg, brown sugar and oil together in a mixing bowl. Stir in vanilla and bran.

Add the flour mixture to the sugar mixture alternately with yogurt — don’t over-mix. Fill muffin cups and bake on center rack for 25-30 minutes. (My 12 muffins took 20 minutes.)

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