Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/blueberry-yogurt-bran-muffins/

Blueberry Yogurt Bran Muffins

Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital, photo credit solaria/depositphotos.com

Blueberry Yogurt Bran Muffins

This is a great basic muffin recipe. Make a batch and freeze some. Play around with other types of frozen berries!

Ingredients

1 cup
(250 mL) white sugar
2
eggs
½ cup
(125 mL) oil
2 cups
(500 mL) wheat bran, germ removed
2 tsp
(10 mL) vanilla extract
2 cups
(500 mL) white flour
4 tsp
(20 mL) baking powder
2 tsp
(10 mL) baking soda
2 cups
(500 mL) plain yogurt
1 cup
(250 mL) unsweetened frozen blueberries

Directions

Mix sugar, eggs, oil, bran and vanilla in a bowl.
Mix dry ingredients (flour and baking powder) together.
Add baking soda to yogurt just before combining all three sections.
Bake at 375⁰F (190⁰C) for 30 minutes

Nutrient Analysis

  • Calories: 0 KCal
  • Protein: 0 g
  • Carbohydrates: 0 g
  • Fibre: 0 g
  • Total Fat: 0 g
  • Sodium: 0 mg
  • Phosphorus: 0 mg
  • Potassium: 0 mg

2 thoughts on “Blueberry Yogurt Bran Muffins”

  1. made these exactly as recipe. they are good but a little dry . need a glass of rice Dream to wash it down. my husband butters them but I can’t do that. I love them in the morning with juicy pineapple.

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