Yogurt and berries stir up into best bran muffins.
1 cup Bran cereal 2 Egg whites or 1 egg, slightly beaten 1/4 cup Vegetable oil 2 containers (6 ounces each) fat-free French vanilla Yogurt 1 1/2 cups 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
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). 2. 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. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Decrease baking soda to 1 teaspoon.
Makes 12 muffins.
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