Blueberry Oat Bran Mini-Muffins

1 cup oat bran (or wheat bran)
1 cup all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 cup sugar
1 cup blueberries (fresh or frozen; don’t thaw the frozen ones)
1 cup plain yogurt
2 T. vegetable oil
1/2 t. vanilla
2 eggs

Preheat over to 375 degrees. In a large bowl combine bran, flour, baking powder, baking soda, salt and sugar. Add blueberries and toss.

In a smaller bowl, whisk together the yogurt, oil, vanilla and eggs. Pour into the dry ingredients and gently fold with a spatula, being careful not to overmix.

Spray muffin tins with nonstick spray (or line with muffin papers) and fill about 3/4 full. Bake mini-muffins about 12 minutes or just until golden brown and tops spring back when lightly pressed. Bake full-sized muffins 14-16 minutes.

Makes 12 full-sized muffins or about 24 mini-muffins (with a bit of batter left over!)

Poodles per full-sized muffin: 3
Poodles per mini-muffin: 1

Note: I used home made whole-milk yogurt for this recipe. You can use low fat yogurt. (Do try to make your own yogurt one day. It’s so easy and it’s the best! There’s a recipe for it here.)