“An easy and versatile bran muffin; healthy, LOW CALORIE, and so delicious! This muffin batter can stay in the refrigerator for 2 weeks, and you can bake as many muffins you want, when you want! I love them plain, or sometimes I add whatever I feel like that morning. Into each muffin you can add a few raisins, berries, chocolate chips, chopped apples, nuts, dates, dried fruit. Whatever your heart desires! So for 2 weeks you can make a big variety of bran muffins.

Here is a great hint for baking really high muffins, any flavor, any recipe!  Preheat your oven to 400º or 425º. Bake your muffins at this high heat for 8 minutes, then lower the heat to whatever temperature your recipe says. Do this for every muffin recipe you have and you will get nice looking, high-top muffins!  The extra high temperature at the beginning causes the top part of the muffin batter to rise first. This hint is tried and true by me and it really does work!

One plain muffin is just 95 calories, but a few additions to each muffin is not going to bring up the calories much at all. Enjoy!”

Servings: 32

INGREDIENTS:

3 cups all-bran, whole bran cereal, not flakes
1 cup boiling water
3/4 cup brown sugar
1/2 cup butter
3 eggs
2-1/2 cups flour
1 tablespoon baking soda
1/2 teaspoon salt
2 cups buttermilk 

DIRECTIONS:

1. Preheat oven to 425º.
2. Pour cereal into a large bowl, then add the boiling water. Mix well and set aside.
3. In another large bowl, cream the brown sugar and butter until fluffy.
4. Add the eggs and mix well.
5. Stir in the flour, baking soda, salt, buttermilk, and cereal mixture, blending well.
6. Cover and refrigerate the batter for up to 2 weeks, or use some immediately.
7. To make the muffins, spray or butter muffin tins.
8. Fill the muffin tins about ¾ full, then add whatever you want to each muffin. You can leave some muffins plain or to each muffin you can add a few berries, dates, dried fruit, raisins, nuts, or any combination you wish. Your muffin tins will be almost full. That is fine. You want to fill the muffin tins almost to the top.
9. Bake the muffins for 8 minutes, then reduce the temperature to 400º and bake for 12-15 minutes more, or until a cake tester inserted into the center comes out clean.
10. Cool the muffins in the tins for 5 minutes, then remove the muffins from the tins and cool them on a wire rack.
11. Store the baked muffins in a tin on top of the counter.
12. The batter can be stored in the refrigerator for up to 2 weeks.

Nutritional Information

2-Week Refrigerator Bran Muffins

Servings Per Recipe: 32

Amount Per Serving: 1 muffin
Calories: 95
Calories from Fat: 31

* % Daily Value *
* Total Fat 3g 5%
* Saturated Fat 2g 11%
* Cholesterol 22mg 7%
* Sodium 196mg 8%
* Total Carbohydrates 17g 6%
* Dietary Fiber 2g 10%
* Protein 2g 4%
* Sugars 5g
* Vitamin A 2%
* Vitamin C 2%
* Calcium 2%
* Iron 7%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.