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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 47.7
  • Total Fat: 0.5 g
  • Cholesterol: 7.9 mg
  • Sodium: 130.9 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Refrigerator Bran Muffins calories by ingredient
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Refrigerator Bran Muffins

Submitted by: GAYENOBLE

Introduction

Using applesauce instead of oil decreases the fat content of these muffins, but keeps them moist and sweet. Using applesauce instead of oil decreases the fat content of these muffins, but keeps them moist and sweet.
Number of Servings: 50

Ingredients

    3 cups bran cereal
    1 cup boiling water
    1/2 cup unsweetened applesauce
    1/2 cup sugar
    1/2 cup Splenda
    2 eggs, beaten
    2 cups buttermilk
    2 1/2 cups unsifted flour
    2 1/2 tsp soda
    1 tsp salt

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Directions

Put 1 cup of the cereal into a bowl.
Pour the boiling water over it and let stand while assembling the other ingredients.
Mix in the remainder of the cereal with the applesauce, sugar, Splenda, eggs and buttermilk.
Sift together the flour, soda and salt.
Combine all the ingredients. Cover and store in the refrigerator.
Bake as much as you desire in a 400 oven for about 20 min. Batter will keep in refrigerator for 2-3 weeks.

Number of Servings: 50

Recipe submitted by SparkPeople user GAYENOBLE.






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Member Ratings For This Recipe


  • Good
    8 of 8 people found this review helpful
    I agree with most of the comments already posted. The muffins were yummy. The title is muffins and not mini-muffins and the recipe doesn't specify, so I used a standard muffin tin filled about 2/3 full. I got 24 muffins which doubles the calories. - 9/15/09

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  • Good
    7 of 7 people found this review helpful
    This is a good muffin. I only got 24. It would be nice for this to be updated as to amt of batter per muffin or if mini muffin. Especially for those of us counting carbs. Spark uses this on meal plan for diabetics, who knows if we are getting it right. - 1/14/12

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  • Incredible!
    6 of 6 people found this review helpful
    I add just a dash or two of cinnamon to give them an extra layer of flavor. It's just what they need! I do not buy Splenda or buttermilk, but using regular sugar and 2% makes them out to be only 125 calories per serving, and that's using a regular muffin tin. Bravo! I eat one almost every morning! - 1/21/10

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  • Very Good
    5 of 5 people found this review helpful
    The whole batch has come up to 2545 calories, and it looks like I can make about 24 muffins which is a little more than 100 calories per muffin. So, anyone who makes this just needs to know to divide the number of muffins you get into 2545 calories and that is how many calories per muffin. - 5/14/10

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  • Bad
    5 of 7 people found this review helpful
    It is particularly bad that this recipe is an editor's choice recipe when the serving, and therefore nutritional data is so far off. If you tried to stretch this recipe to 50 muffins, they would be so small that at 400 degrees for 20 minutes they would be burnt to a crisp. - 4/14/07

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  • Incredible!
    3 of 3 people found this review helpful
    I love bran muffins and this recipe is great. If you use a mini-muffin pan, you can easily get 50 muffins. If you use a regular muffin pan it is about half. Great recipe and very filling! I used plenty of pam and had no problems. - 8/27/07

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  • Incredible!
    2 of 2 people found this review helpful
    OK, Sparkpeople people! I carefully made this using mini muffins, and the recipe actually made 61 mini muffins. I baked them for 12 minutes at 375 degrees. Using the info posted by Fireflybride, the correct calorie count for 61 muffins is 42 calories per mini muffin. - 8/5/13

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  • Incredible!
    2 of 2 people found this review helpful
    Great recipe! I freeze them after baking and cooling. When I'm reading to eat one, I cover it in paper towel, and pop it in the microwave for 30 seconds to thaw. Adding blueberries or raisins is also great. Yum! - 9/30/11

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  • Incredible!
    2 of 2 people found this review helpful
    Wonderful! Made abt 22 muffins, I like em big :) Added about 1 C fresh blueberries to batter, and a few T flax for Omega.3s....baked at 350 for 20 min...rotated pans halfway through for even baking. Highly recommend.




    - 1/23/11

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  • Incredible!
    2 of 2 people found this review helpful
    I added Blueberries and the only thing I would add would be to spray the cups or papers with Pam so they don't stick. Wonderful recipe, Thank you, debbie - 8/7/07

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  • Incredible!
    1 of 1 people found this review helpful
    made some last night in mini muffin pan. They are delicious. - 3/22/12

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  • Incredible!
    1 of 1 people found this review helpful
    Made these today - my first Spark Recipe - and they are delicious. I made 24 full size muffins. They are not overly sweet, have great texture. Perfect for breakfast or a snack. - 10/11/11

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  • 1 of 1 people found this review helpful
    We love these! I cook them all at once and store them in my fridge after I cook them, then they are always ready. I used a reg. muffin tin, but filled the sprayed-liner 1/2 way, made 36 muffins@79 calories. I subbed splenda brown sugar for all sugar/splenda. Adds 34 calories, but improves texture. - 1/22/10

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  • Good
    1 of 1 people found this review helpful
    Nice and filling. My wife put a little butter on hers and said they were fabulous. I ate them plain and they tasted fine. My dad even ate one and liked it and he hates anything healthy. - 8/3/07

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  • Incredible!
    1 of 1 people found this review helpful
    Love the recipe. I use it (as is) for pancakes. However, it is true that it only makes 24, and I found that the batter became 'gritty' when left too long in the fride. Also, it is very, very filling. - 3/14/07

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  • Very Good
    1 of 2 people found this review helpful
    These are great! Love the muffins, but I agree with CUDA above that it only makes 24 muffins, not the 50 that is suggested...I wonder if that affects the calculation on the calories ?!? If so, they are likely double the calories listed on the recipe. Someone needs to fix that... - 3/13/07

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  • I put two in the oven to try. I added 5 raisins to each. Then I read the comments below. I will use PAM next time. They are still cooking. I love bran muffins grilled in butter (leftover from NY deli days). I will try using its not butter as a substitute. I am so excited about homemade bran muffins. - 7/23/13

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  • THEY DO NOT TELL YOU HOW MUCH TO PUT INTO THE MUFFIN TINS TO KEEP RECIPE AT 47.7 CALORIES - 5/13/13

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  • I love these, I never get 50 but about 38. They are excellent with Neufchatel cheese on top! - 2/19/13

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  • Just made these and I'm a bit disappointed with the taste. I made two substitutions and perhaps if I had stuck with the original recipe, they would have been better. I substituted whole wheat flour for the white flour and I omitted the sugar and used 3/4 c Splenda. Hubby liked it though. - 9/1/12

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  • Tastes very good, would've rated higher but for the confusion over baking time and serving size. - 5/16/12

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  • The title is not "mini" muffins but in order to get 50 out of the recipe they are mini. If you bake them as mini they are not a doughy. I really like these. - 2/22/12

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  • To make this for whole family (I don't serve child artificial sweetener) omitted Splenda, no substitution. Used 1/4 c. batter per std-size muffin. Very good, teen son approves. Might reduce bake time by a minute or two, will experiment with remainder in fridge (love that I can make ahead!). Thanks! - 1/14/12

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  • I made these muffins and when my hubby had one (two)...he said you can make these muffins anytime you want to....:)
    - 12/2/11

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  • I enjoyed this recipe. My family are not bran "or health minded" so I added apple chunks to them. Then I sprinkled a little Splenda brown sugar on top. Absolutely wonderful!
    Definitely needs spray on bottom & sides to keep from sticking. I tried paper liners but they stuck to them. - 10/21/11

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  • I used pureed bananas instead of applesauce, brown sugar splenda and whole wheat pastry flour. I also added vanilla. It made 62 mini-muffins. Delicious and great for breakfast. - 10/2/11

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  • Bad
    0 of 2 people found this review helpful
    I tried these and had to cook them for 40 minutes and they still did not get done!
    I would not make them again. - 6/12/11

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  • I used the buttermilk substitute and they are a little gooey inside-maybe I shouldn't have added all the water it called for. But, I am thinking about adding flax next time so that might balance things. I would love to add some blueberries or some raisins, but would need the carb count updated. - 6/8/11

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  • Bad
    0 of 2 people found this review helpful
    I had a hard time with this. The muffins did not come out. It said to refrigertor the mixer but it does not say way. I put the mixer in the refrigertor and tomorrow I will try again. - 4/10/11

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  • I am preparing to make these muffins, need to know how much batter to use per muffin to get 50 total. Is it a 1/4 cup, 1/8 cup?? I will rate and take a picture once I get an answer and make them. Thank you. - 4/5/11

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  • 0 of 1 people found this review helpful
    I'm definitely going to try these! - 3/5/11

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  • These muffins are great but be careful not to bake too long- I baked them about 16 minutes and they were more moist. They are wonderful with just a bit of apple butter or unsweetened applesauce. - 1/9/11

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  • My husband could not believe how good these were! I substituted 1 tbs of flax seed and 3 tbsp for each egg and added blueberries. I also added 2 dashes of cinnamon. I made 24 of the bite-size ones and have plenty of batter left to make at least another 24! Perfect snack for our trip to NC!! - 7/2/10

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  • I love bran muffins. I found this recipe to be a bit "heavier" than what I am used to, but taste just as good as my "high in fat" recipe. Seems like I am not the only one that only got 24 ... but I am not a fan of mini size muffins. - 1/12/10

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  • I am going to try this. It sounds good and you can make as many as you want at a time. - 11/28/09

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  • Made these over the weekend. Used plain non-fat yogurt instead of buttermilk. DH said they were pretty good" which is a high rating from him - 7/6/08

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  • I love them and will keep them in my fridge as a staple. I use them for pancakes Or eat them with cheese and a banana for lunch. I did not get 50 either but I'm trying to shrink my serving sizes anyways. Next time mini muffin cups - 11/20/07

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  • These were very good. I also was only able to get about 24 from the recipe, but the nutritionals still aren't bad at that - 5/7/07

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  • These were delicious & easy to make. I added pumpkin pie spice and cinnamon. There is NO way this makes 50 muffins. I like my muffins ginormous-sized, so this recipe made about 18 muffins, making the nutritionals not quite as fabulous. Tasty, lower calorie recipe when I'm craving baked goods. - 4/21/07

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  • I make these and freeze them in tins sprayed with Pam. - 3/16/07

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  • I make these often! I have used unsweetened pumpkin puree instead of applesauce and it is very good too.
    I do always add lots of spices to it, cinn and ginger. I count 1 reg sz muffin as 2 servings. I agree about not using the paper cups. I am making these today ! - 3/16/07

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  • I amde these muffins and took them to the office. No one believed they where lo-cal and everyone Enjoyed them and wanted my receipe. - 3/15/07

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  • This recipe is scrumptious but needs to be made in
    a muffin tin that has been sprayed with Pam.
    I used paper baking cups and half of the muffin stuck
    to the paper.... - 3/7/07

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  • These were good, my husband and even 3 year old loves them. I did find that I was only able to make 24 muffins and not the 50 that is suggests. - 3/7/07

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