While wandering aimlessly about the grocery store today, I thought of the perfect afternoon activity: bran muffins. I grabbed some bran and some eggs and went merrily on my way. When I got home, I was shocked to find that every bran muffin recipe I found required buttermilk. Determined to not return to the store, I convinced myself that yogurt would work. Searching yogurt and bran muffins actually revealed a link to cookiemadness.net. This recipe had way too much oil and sugar, so I added honey, removed the sugar and threw in a banana for good measure. The results were far better than I could have guessed. The best news is they are pretty healthy.
Yogurt Bran Muffins
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 2/3 cup vegetable oil
- 2 tablespoons honey
- 1 banana
- 2 cups unprocessed bran (find in bulk bins)
- 2 teaspoons vanilla
- 1 ½ cups plain yogurt
- ½ cup chopped pecans
1. Combine flour, baking powder, soda, salt and cinnamon; set aside
2. In a large bowl mash the banana, add eggs, honey, vanilla and oil, and thoroughly combine; mix in bran until coated
3. Add yogurt ½ cup at a time to the banana-egg mixture, alternating with flour mixture
4. Mix until just combined, add pecans if desired
5. Bake 20-25 minutes at 350 degrees until lightly brown around the edges, move to cooling rack and store in airtight container
