Refrigerator Mini Bran Muffins
- Total Time
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.
ready to eat bran flakes2 cup(s)
uncooked wheat bran1 cup(s)
canned fruit cocktail packed in light syrup15 oz
low-fat buttermilk1 cup(s)
canola oil¼ cup(s)
baking soda2 tsp
table salt1 tsp
all-purpose flour1 ½ cup(s)
whole wheat flour¾ cup(s)
- 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.
- 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.
- 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.