Heart-Smart Refrigerator Bran Muffins

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.


-- 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


  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, salt, cinnamon and nutmeg in a medium bowl.
  3. Preheat oven to 375F. 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 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%