Friday, March 25, 2011

Nearly Perfect Bran Muffins

The past month has flown by; I can't believe it has been that long since I posted on SG.  So much has happened.  That guy formerly known as the boyfriend gets a new name "Husband Elect" HE for short, therefore I have become a wedding-blog-stalking nut.  I also finished my sixth semester of classes in grad school, meaning I have had the entire week free of school.  

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  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