Refrigerator Bran Muffins
(43)
  • Number of Servings: 50
Ingredients
3 cups bran cereal1 cup boiling water1/2 cup unsweetened applesauce1/2 cup sugar1/2 cup Splenda2 eggs, beaten2 cups buttermilk2 1/2 cups unsifted flour2 1/2 tsp soda1 tsp salt
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.
Servings Per Recipe: 50
Nutritional Info 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

Member Reviews
  • MEADCOCK
     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
  • KARI71
     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
  • AMBERW861
     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
  • NANCYJAC
     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
  • FIREFLYBRIDE
     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
  • STACEYPA
     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
  • BEELEAN2
     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
  • RILDASJOI
     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
  • GLIMMERGRRL
     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
  • KITEFLYINGAL
     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
  • LADYGATOR44
     made some last night in mini muffin pan. They are delicious. - 3/22/12
  • PUBLICPEN
     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
  • 1ANTIGONE1
     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
  • JAXXEN
     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
  • LECHARJT
     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
  • DWDEAN
     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
  • WANDAJADE
     These are very good. I didn't have buttermilk so I used a scant 2 cups of 2% with 2 tbsp of lemon juice and I used 2/3 cup of whole wheat flour with all purpose for the rest. Also didn't have Splenda but I did have Stevia so I used that in a 1:1 exchange. - 4/14/21
  • SHARMOON
     Very yummy....as previously mentioned it's just the amount needed to adjust - I used regular muffin tin and it took much longer than 20 minutes - therefore I will use mini muffins [just right for a snack]
    Bottom line - these were delish!! - 9/20/20
  • CD23522024
     I made the Bran Muffins for breakfast this morning. I enjoyed them with a teaspoon of peanut butter and teaspoon of Smart Buttery Spread. Also, a small bowl of yogurt and fresh strawberries. I have enough Bran Muffins for several weeks. The muffins make a very special breakfast or snack.
    - 8/16/18
  • RMWILSEY
     I substitute 1 cup of the flour for 1 cup almond meal. Yum. I also add hot water to all 3 cups of bran cereal. Love these muffins - a family favorite. I never have them in the fridge for long! - 11/2/15
  • ICEWYNDE
     I tried this as written and they were pretty good, but kind of one dimensional. I made them again with 2 cups milk plus zest and juice of one lemon instead of the buttermilk and added 1 tsp. cinnamon and 1/2 tsp. nutmeg, which gave them more flavor. Also added 12 oz blueberries. - 12/24/14
  • HOOSIERNATIVE46
     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
  • PATRICIASEA
     THEY DO NOT TELL YOU HOW MUCH TO PUT INTO THE MUFFIN TINS TO KEEP RECIPE AT 47.7 CALORIES - 5/13/13
  • CD13471176
     I love these, I never get 50 but about 38. They are excellent with Neufchatel cheese on top! - 2/19/13
  • CD12989391
     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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