Thursday, October 27, 2011


When you hear "bran muffin", a few thoughts come to mind...bland, dry,and old people ;)
These are SO much the opposite...flavorful, moist, and my KIDS ate so many, I was nervous what might come from it! 
The nice thing about this recipe is that the batter can be stored in the fridge for up to two weeks, making fresh-from-the-oven muffins realistic for a weekday school morning. Especially when you make mini muffins, such as I did, which cuts the bake time in half.
Other recipes for this kind of muffin typically have a lot of oil and sugar, which to me, negates the benefit of the whole bran concept somewhat. 
You can also customize the muffins each time you make them by adding golden raisins, shredded carrot, mini chocolate chips, pineapple, etc.

REFRIGERATOR BRAN MUFFINS              makes 2 dozen regular muffins
Recipe adapted from
2 C. All Bran or Fiber One Bran Cereal
2/3 C. wheat bran
1 1/3 C. boiling water
1 2/3 C. all-purpose flour
1 C. wheat flour
1 Tbsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 C. low-fat buttermilk (I make my own by using skim milk and lemon juice to curdle)
1/2 C. pasteurized egg substitute (such as Egg Beaters)
1/2 C. brown sugar
1/2 C. white sugar (I used a low-glycemic sugar called Whey Low which I LOVE)
1/2 C. date sugar (found in health food stores) or another 1/2 C. white or brown sugar
1/2 C. unsweetened applesauce
1 Tbsp. canola oil
1 tsp. vanilla extract

1.  Mix cereal and and wheat bran in a large bowl. Add boiling water, stir well and set aside for 1 hour.
2.  Whisk together flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.
3.  If baking right away, preheat oven to 375 F. and coat muffin tins with cooking spray or liners.
4.  Add 1 C. of the buttermilk to the bran mixture; stir well. Add remaining buttermilk, egg substitute, sugars, oil and vanilla, stirring until smooth.
5.  Add flour mixture, stir until a thick batter forms.
6.  Fill each muffin cup 3/4 full of batter. For regular size muffins, bake 20-25 minutes for mini muffins, bake 10-12 minutes, until puffed and lightly browned.

Per regular muffin:  approx. 130 calories, 3.5 grams fat, 2 grams fiber

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