Yogurt Sweet Bran Muffins

So this is true experimentation. I have crossed my Yogurt Bran Muffins recipe with the Sweet Brown Bread recipe. I originally had planned to add 1/3 cup applesauce which I usually use in place of vegetable oil, only my applesauce had mold growing on top. After reviewing my bread recipe I decided to leave it out and not put anything else in place of it. The mix was pretty moist so I crossed my fingers and hoped it came out okay without the applesauce.

It actually turned out pretty good. There was the hint of sweetness I was looking for and it maintained the moist texture. My only problem is that I like to bake all of my quick-breads in muffin pans because its easier to portion out servings but some of the muffin stuck to the paper. This sometimes happens when making dense muffins like the bran muffin. When I eat them during the week I store the muffins in the fridge and then zap them in the microwave for 20 seconds. The paper usually comes off cleanly when they are warm.

1 cup all bran cereal

1 1/2 cups all purpose flour

1/4 cup packed brown sugar

1/2 tsp salt

1 tsp baking soda

1 egg or powdered egg substitute (I'm using the egg substitute)

12 oz plain fat-free yogurt

1/2 tsp lemon extract

3 tbsp molasses

Heat oven to 400F. Place paper cups in 12 regular size muffin cups. Crush cereal (I use a food processor). In medium bowl, stir together wet ingredients. In another bowl add all dry ingredients. Add the dry ingredients to the wet, stir just until dry ingredients are moistened - be careful not to over-mix. Divide batter evenly among muffin cups. Bake 18-20 minutes or until golden brown. Each muffin is 2 points.