Refrigerator mini bran muffins

3
3
3
Smartpoints value per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
36
Difficulty
Easy
For added convenience, you can make the batter well ahead of time and store it in the refrigerator for up to 2 weeks, then bake as many mini muffins as you want at one time. This batter makes enough for 72 mini muffins, so you'll have plenty on hand to work with. 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, which should take about 18 minutes.

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.

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