Heart-Smart Refrigerator Bran Muffins

By Hklbrries

Get a jump-start on breakfast two ways, first with this make-ahead muffin, then with the nutritious energy of the delicious finished product.

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.

Ingredients

• Cooking spray
• 2 cups All-Bran cereal
• 2/3 cup wheat bran
• 1 1/3 cups boiling water
• 2 2/3 cup all-purpose flour
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated or ground nutmeg
• 2 cups low-fat buttermilk
• 1/2 cup pasteurized egg substitute
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Details

Adapted from relish.com

Preparation

Step 1

Mix cereal and wheat bran in a large bowl. Add boiling water, stir well and set aside 1 hour.

Whisk together flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.

Preheat oven to 375F. Coat muffin cups with cooking spray.

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.

Add flour mixture; stir until a thick batter forms.

Fill each muffin cup two-thirds full. Bake 20 to 25 minutes, until puffed and lightly browned.