What’s really killing me is my Master’s class. I am
literally in the home stretch—when I finish up this class in one week I just
have my capstone class and then I am DONE in May, but I’ve spent far too many evenings lately working on discussion questions and papers and written tests.
So all over it, in fact, that I made these twice in one
week. Yeah, I guess you could say we really (really) liked them. Let’s not do the math to figure out how many
muffins we managed to dominate in just a few days...at least they were full of
bran cereal, whole-wheat flour, and Greek yogurt! These baked up surprisingly
light and while I kept it simple with a handful of raisins, you could easily
add nuts or chocolate or even citrus zest!
heavily adapted from food.com
Ingredients:
-1 cup bran cereal, lightly crushed
-1 egg
-1/4 cup canola oil
-1 1/2 cups Vanilla Chobani Greek Yogurt
-1 cup whole wheat flour
-1/2 cup all-purpose flour
-1/3 cup brown sugar
-1 1/4 tsp baking soda
-1/2 tsp salt
-1/2 cup raisins
Directions:
1. Preheat oven to 400F. Grease a 12 cup muffin pan with cooking spray and set aside.
2. In a large bowl, whisk the egg with the oil and yogurt. In a separate bowl combine the flours, cereal, brown sugar, baking soda, and salt. Add the dry ingredients to the wet and stir just until combined. Stir in the raisins.
3. Divide the batter amongst the muffin cups evenly. Bake for 15 minutes or until an inserted toothpick comes out clean. Allow muffins to cool for 5 minutes in the pan before removing and placing on a wire rack to cool completely.
