Refrigerator Bran Muffins (keeps in 'fridge up to 2 weeks)

By á-47

Make this 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 shreddded carrot, raisins, dried cranberries or pineapple.

Ingredients

• Cooking spray
• 2 cups All-Bran cereal
• 2/3 cups wheat bran
• 1 1/3 cups boiling water
• 2 2/3 cups flour
• 1 Tbsp. baking soda
• 1/2 tea. salt
• 1 tea. cinnamon
• 1/4 tea. ground nutmeg
• 2 cups low-fat buttermilk
• 1/2 cup pasteurized egg substitute
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 tea. vanilla

Preparation

Step 1

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

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

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

Add 1 cup buttermilk to bran mixture; stir well with a whisk. Add remaining buttermilk, egg substitute, sugar, brown sugar, oil and vanilla, stirring until smooth.

Add flour mixture; stir until a thick batter forms.

Fill each muffin cup with 2/3 cup batter. Bake 20-25 minutes, until puffed and lightly browned.