Two-Bran Refrigerator Muffins
Recipe from Better Homes and Gardens

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


Two-Bran Refrigerator Muffins

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Ingredients
  • 2/3  cup
    whole bran cereal
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  • 1/3  cup
    oat bran
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  • 2/3  cup
    boiling water
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  • 1/2  cup
    fat-free milk
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  • 2 
    beaten egg whites
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  • 2  tablespoons
    cooking oil
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  • 1-1/2  cups
    all-purpose flour
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  • 1/4  cup
    packed brown sugar
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  • 1-1/2  teaspoons
    baking powder
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  • 1  teaspoon
    cinnamon
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  • 1/4  teaspoon
    salt
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  •  
    Nonstick cooking spray
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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 information
Calories 112, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 123 mg, Carbohydrate 21 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 7%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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