These moist muffins are made with cholesterol-lowering oat bran and nutritious yogurt and fruit. They’re delicious!
3/4 cup oat bran
1 cup whole-wheat flour
1/3 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 cups low-fat vanilla or lemon yogurt
1/4 cup vegetable oil
1 cup fresh strawberries (chopped) or blueberries
In a bowl, combine oat bran, flour, sugar, baking powder and baking soda. In another bowl, combine yogurt, egg, and oil. Add to dry ingredients and stir just until combined. Fold in berries. Spoon batter into lightly greased muffin tins. Bake at 400F for 25 minutes.
The kids usually prefer mini-muffins but I made these as regular-sized muffins this time, and they still loved them! This is a good recipe to experiment with. Try different yogurt and fruit flavour combinations. I had a lot of strawberries to use up, so I chose strawberries with vanilla yogurt. I think lemon yogurt with blueberries would also be very nice, and maybe add a little grated lemon rind in there. Yum!