Besides being a delicious way to begin your day, these bran and yogurt breakfast muffins can help regulate your digestion. They are perfect for a grab-and-go workday breakfast or for a weekend spent at home with your family. (Bonus: They’re grandchild-approved!)
Makes 12 muffins
3/4 cup all-purpose flour
1 cup Kellogg’s® All-Bran® cereal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
5 tablespoons vegetable oil
1/4 cup dark molasses
2 large eggs
1 teaspoon vanilla
1 cup low-fat plain yogurt
1 cup unsalted raw sunflower, pumpkin, or flax seeds
- Preheat oven to 375 F. Line a 12-cup muffin tin with paper liners or coat with nonstick cooking spray.
- In a large mixing bowl, whisk together flour, cereal, baking powder, baking soda, salt and brown sugar. Add oil, molasses, eggs, vanilla and yogurt; stir with a wooden spoon until all ingredients are moistened. Stir in seeds.
- Divide batter among muffin cups and bake until a toothpick inserted into center comes out clean, 18 to 20 minutes. Let muffins cool in pan for five minutes, invert onto a wire rack, and then turn right side up to cool completely. Delectable bran muffins will keep in an airtight container at room temperature for up to two days.