Refrigerator Bran Muffins |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Make the batter in advance, ladle into a sealable plastic container, and refrigerate up to two weeks. This is a great base for all sorts of add-ins. Try shredded carrot, raisins, dried cranberries or pineapple. This recipe came from Relish Mag Ingredients:
2 cups all-bran cereal |
2/3 cup wheat bran |
1 1/3 cups boiling water |
2 2/3 cups all-purpose flour |
1 tablespoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
vegetable oil cooking spray |
2 cups low-fat buttermilk |
1/2 cup pasteurized egg substitute |
1 cup granulated sugar |
1/2 cup firmly packed light brown sugar |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
Directions:
1. Mix cereal and wheat bran in a large bowl. Add boiling water, stir well and set aside 1 hour.
2. Whisk together flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
3. Preheat oven to 375°F Coat muffin cups with cooking spray.
4. Add 1 cup buttermilk to bran mixture; stir well with a whisk. Add remaining buttermilk, egg substitute, granulated sugar, brown sugar, oil and vanilla, stirring until smooth.
5. Add flour mixture; stir until a thick batter forms.
6. Fill each cup with 2⁄3 cup muffin batter. Bake 20 to 25 minutes, until puffed and lightly browned.
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