Refrigerator Bran Muffins

Refrigerator Bran Muffins

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 56
  • Amount Per Serving
  • Calories: 135.5
  • Total Fat: 4.4 g
  • Cholesterol: 0.7 mg
  • Sodium: 221.4 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.0 g

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

These are my favorite muffins and so convenient. They are super moist. I do not use cupcake papers but use spray instead. You will not feel deprived when you have these around to take the edge off your hunger. And, they are so,,,, good for you at under 150 calories. You don't find these in the store.

Weight watcher plus points = 3

The nutritional value is without dried fruit. If you like, you may add 2 cups of dried fruit. (raisins,craisins,dates,etc) but you need to remember to alter the calories!
These are my favorite muffins and so convenient. They are super moist. I do not use cupcake papers but use spray instead. You will not feel deprived when you have these around to take the edge off your hunger. And, they are so,,,, good for you at under 150 calories. You don't find these in the store.

Weight watcher plus points = 3

The nutritional value is without dried fruit. If you like, you may add 2 cups of dried fruit. (raisins,craisins,dates,etc) but you need to remember to alter the calories!

Number of Servings: 56

Ingredients

    2 c All Bran Cereal
    2 c boiling water
    1 c egg substitute
    4 c buttermilk
    2 1/2 c sugar
    1 c canola oil
    3 c whole wheat flour
    2 c unbleached flour
    5 t basking soda
    1 1/4 t salt (optional)
    2 c dried fruit (optional and not included in the calories)
    4 c Bran Buds, Raisin Bran or 100% Bran cereal; or mix it up

Directions

In a small bowl, pour boiling water over the 2 c All Bran Cereal and let stand until softened. In a large bowl, mix egg substitute, buttermilk, sugar and oit. Add the All Bran/water mixture to the egg mixture. Stir in the next four ingredients, just until moistened. If using dried fruit, add during this stage. Stire in Bran Buds or 100% Bran cereal. Batter may be covered and stored in refrigerator for up to three weeks and baked as needed.

Conventional Oven: Preheat to 375 degrees. Pour about 1/4 c batter into muffin tins sprayed with non-stick coatging or tins lined with cupcake papers. Bake for 15 minutes (20 minutes for chilled batter)

Yield 56 mffins

Serving Size: 1 muffin

Number of Servings: 56

Recipe submitted by SparkPeople user BIGLITTLEWOMAN.

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Member Ratings For This Recipe


  • Very Good
    A favorite recipe at our home. Easy to prepare, moist and tasty muffins! - 6/26/20

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  • Tasty and good to have them in the fridge ready to bake as required. - 2/13/20

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  • Tasty - 1/15/20

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  • I didn't have much luck after cutting the recipe into 1/4. My muffin pan makes 12. - 8/30/19

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  • Excellent to have ready to bake muffins available for up to 3 weeks and very tasty. - 8/25/19

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