Busy Woman’S Breakfast Muffins

• 1 whole Egg
• 2 cups Natural Yoghurt
• 1/4 cups Olive Oil
• 1 cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 2 cups All Bran
• 1/4 cups Brown Sugar

1. Mix all the ingredients together, cover with Glad wrap and refrigerate overnight (or at least for a few hours until bran is soft).
2. When the muffin mix is ready, grease a 12 muffin tray with canola oil spray. Evenly distribute the mix amongst the 12 muffin wells. Don't worry if the wells are full, they do not rise very much.
3. Bake at 180 degC for 25 to 30 minutes, until the top of the muffin is crisp.
4. If you want to freeze the muffins, let them cool and then individually wrap them in Glad wrap, then foil, to prevent freezer burn. To reheat, remove foil and microwave the muffin for 30 seconds.

egg, natural yoghurt, ubc, flour, baking powder, cinnamon, bran, ubc

Taken from tastykitchen.com/recipes/breads/busy-womane28099s-breakfast-muffins/ (may not work)