Prevention / Recipes

Yogurt-Bran Muffins


  • 1 cup bran cereal
  • 2 egg whites or 1 egg, slightly beaten
  • 1/4 cup vegetable oil
  • 2 containers (6 ounce each) fat-free vanilla yogurt
  • 1 1/2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup fresh raspberries or blueberries
Yogurt-Bran Muffins


Heat oven to 400°. Fill muffin pan with 12 paper muffin baking cups or grease each muffin cup with butter or butter-flavored spray oil. Using a meat mallet or rolling pin, crush bran cereal in a plastic food-storage bag.

In a bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir until dry ingredients are moistened. Gently stir in berries. Fill each muffin cup about 3/4 full.

Bake 18-20 minutes or until golden brown. Remove from pan immediately.