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Makes 18 standard muffins
2 1/4 cups All-Bran cereal
1/2 cup raisins, dried currants, or dried cherries
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed light brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs
13/4 cups low-fat plain yogurt
1/4 cup unsulfured molasses
2 teaspoons vanilla extract
Raw sugar crystals (optional)
1. Heat oven to 400 degrees F. In a food processor, finely grind half the cereal. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole wheat flour, sugar, baking soda, and salt; set aside.
2. Combine butter, eggs, yogurt, molasses, and vanilla. Stir together wet and dry ingredients until just combined. Do not overmix.
3. Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with sugar crystals, if desired. Bake until muffins spring back when touched, about 18 minutes. Remove from tin and allow to cool slightly.
4. You can store remaining batter in an airtight container in the refrigerator for up to 2 weeks.
Nutrition facts per muffin: 170 calories, 5g total fat, 3g saturated fat, 252mg sodium, 29g carbs, 35mg cholesterol, 5g protein, 3g fiber
Originally published in Ladies' Home Journal, March 2009.