Strawberry and Yogurt Bran Muffins
By Chef Dishing Up the Dirt
The yogurt in these bran muffins gives them the perfect texture.
Ingredients
- oil for greasing the muffin tin
- 1 cup unbleached all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup full fat Greek- style yogurt
- 1/2 cup pure cane sugar
- 1/2 cup honey
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups wheat bran
- 1 1/4 cups fresh strawberries, hulled and roughly chopped
Overview
Prep Time
15 minutes
Cook Time
22-27 minutes
Serves
12
Instructions
Step 1
Preheat the oven to 350F
Step 2
Lightly oil a standard muffin tin and set aside.
Step 3
In a medium sized bowl stir together the flour, salt, baking powder, baking soda and spices.
Step 4
In a large bowl whisk together the yogurt, sugar, honey, eggs and vanilla. Add the dry ingredients and stir with a wooden spoon until well incorporated. Gently stir in the wheat bran until incorporated. Add the strawberries and stir until evenly distributed.
Step 5
Scoop the batter into the muffin cups (using a 2 1/4 inch ice cream scoop) and bake for 22-27 minutes, or until the tops are lightly browned and a toothpick comes out clean. Allow to cool for 5 minutes before removing from the tin and enjoying.
Notes
*Store muffins in an airtight container on the counter for 3 days or store in freezer bags for 6 months.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
