If you’re fighting to get more fibre into your family’s diet, try these. Tell them they’re cupcakes—they taste so good they’ll believe you.
2 cups flour
1 ½ cups bran
1/1/4 teaspoons baking soda
½ cup peanut butter
2 cups (one 650 gram container) caramel yogurt*
1 beaten egg
½ cup honey (can substitute corn syrup)
Preheat oven to 350°F. In a medium-sized bowl, combine the flour, bran and baking soda. Cut in the peanut butter with a pastry blender until mixture looks crumbly. Add the yogurt, egg and honey, and stir until just mixed. Fill muffin cups two-thirds full and bake for 25 minutes.
How many this will make depends on the size of your muffin pan. I generally get 14 medium-sized muffins.
*Haven’t tried it yet, but plain, vanilla, Greek, or banana would probably all work too. I’m definitely planning on trying the banana yogurt next time.
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