Refrigerator mini bran muffins
Ready to eat bran flakes
Uncooked wheat bran
Canned fruit cocktail packed in light syrup
2 large egg(s)
Whole wheat flour
- 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.