Two-Bran Refrigerator Muffins

Keep this make-ahead batter on hand for fresh-baked muffins each morning.

Two-Bran Refrigerator Muffins Enlarge Image
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Makes:
12 servings
Yields:
12 muffins
Prep:
15 mins
Bake:
20 mins 400°F
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Two-Bran Refrigerator Muffins

Ingredients
2/3
cup whole bran cereal
1/3
cup oat bran
2/3
cup boiling water
1/2
cup fat-free milk
2
beaten egg whites
2
tablespoons cooking oil
1 1/2
1/4
cup packed brown sugar
1 1/2
teaspoons baking powder
1
teaspoon cinnamon
1/4
teaspoon salt
 
Nonstick cooking spray

Directions

  1. In a medium mixing bowl stir together whole bran cereal and oat bran. Stir in the boiling water. Stir in milk, egg whites, and oil. Set aside.
  2. In a small bowl stir together flour, brown sugar, baking powder, cinnamon, and salt. Add all at once to cereal mixture, stirring just until moistened.
  3. Bake immediately or store batter in a tightly covered container in the refrigerator for up to 3 days.
  4. To bake, spray 2-1/2-inch muffin cups with nonstick spray. Stir muffin batter and fill muffin cups two-thirds full. Bake in a 400 degree F. oven about 20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans; serve warm. Makes 12 muffins.

Nutrition Facts

(Two-Bran Refrigerator Muffins)
    Per serving:
  • 112 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 123 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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