This recipe, adapted from "Lunch Lessons: Changing the Way We Feed Our Children," by Ann Cooper and Lisa Holmes (Collins, 2006), yields 24 fun to eat mini-muffins. The yogurt pumps up the nutritiousness of the muffins ...and, if you store them in an airtight container, it helps keep them moist.
The cake flour called for here produces a very tender muffin, but if you don't have it on hand, the authors recommend all-purpose flour instead. The muffins will be a little denser, but just as yummy.
Heat the oven to 350 degrees F. Grease one or two mini-muffin pans (enough to make 24 mini-muffins).
Sift the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add oats, dried fruits, sunflower seeds, orange zest, and bran. Mix to combine.
Use another bowl to combine the yogurt, honey, vanilla, butter, and eggs and stir until the ingredients are well blended. Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix.
Fill muffin cups 2/3 full with batter. Bake for approximately 20 minutes or until golden.