"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Yogurt Bran Muffins, by Miriam Riggio, is from Pathway Learning Community,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. All Bran (Bran buds) cereal (or crushed reg. All Bran) 1 egg ¼ c. oil 12 oz yogurt – plain or any flavor 1 c. flour ½ c. whole wheat flour 1/3 c. brown sugar 1 ¼ tsp. baking soda ½ tsp. salt ½ c. fresh or frozen blueberries (optional)
Heat oven to 400 degrees. Grease muffin tins. In bowl, stir together egg, oil and yogurt. Stir in cereal and remaining ingredients EXCEPT fruit until just moistened. Will be lumpy. Gently stir in berries. Divide evenly among muffin cups. Bake 18-20 minutes or until golden brown. Immediately remove from pan.
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