Refrigerator Mini Bran Muffins

3
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
36
Difficulty
Easy
You can make the batter and store it in the refrigerator for up to 2 weeks and then bake as many muffins as you want at one time.

Ingredients

ready to eat bran flakes

2 cup(s)

uncooked wheat bran

1 cup(s)

water

1 cup(s)

canned fruit cocktail packed in light syrup

15 oz

sugar

½ cup(s)

egg(s)

2 large

low-fat buttermilk

1 cup(s)

canola oil

¼ cup(s)

baking soda

2 tsp

table salt

1 tsp

all-purpose flour

1½ cup(s)

whole wheat flour

¾ cup(s)

Instructions

  1. Preheat the oven to 400°F. Meanwhile, place the bran flakes and wheat bran in a very large bowl; pour in the boiling water, stir, and let stand 3 minutes.
  2. Stir in the fruit cocktail, sugar, eggs, buttermilk, oil, baking soda, and salt. Then stir in the flour and whole-wheat flour just until moistened.
  3. Spray 24 (1 1⁄2-inch) mini muffin tins with nonstick spray. Spoon one-third of the batter into the cups, filling each about two-thirds full. Bake the mini muffins until a toothpick inserted in one muffin comes out with a few moist crumbs attached, about 10 minutes. Cover the remaining two-thirds batter tightly and store in the refrigerator for up to 2 weeks. Yields 2 mini muffins per serving.

Notes

To bake regular-sized muffins, spray standard muffin tins with nonstick spray. Spoon the batter into the cups, filling each about two-thirds full, and bake in a preheated 400°F oven until a toothpick inserted into one muffin comes out with a few moist crumbs attached, about 18 minutes.This batter makes enough for 72 mini muffins.

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