Heart-Smart Refrigerator Bran Muffins
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 2 dozen
- Prep: 15 mins
- Cook: 20 mins
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
- 2cups All-Bran cereal
- 2/3cup wheat bran
- 1 1/3cups boiling water
- 2 2/3cup all-purpose flour
- 1tablespoon baking soda
- 1/2teaspoon salt
- 1teaspoon ground cinnamon
- 1/4teaspoon grated or ground nutmeg
- 2cups low-fat buttermilk
- 1/2cup pasteurized egg substitute
- 1cup granulated sugar
- 1/2cup packed light brown sugar
- 1/2cup vegetable oil
- 1teaspoon vanilla extract
Instructions
- 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.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info *per serving
- Calories 180
- Glycemic Load 6
- Fat 5g
- Saturated Fat 0g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 1g
- Cholesterol 0mg
- Sodium 270mg
- Potassium 130mg
- Carbohydrate 32g
- Fiber 3g
- Sugars 16g
- Protein 4g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 0%
- Calcium 4%
- Iron 15%
